Salmon Carpaccio with Fennel
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Fennel bulb (finely shredded)
- 1 Leek (slit lengthways and cut into fine rings)
- 2 Chicory (leaves torn into bite-sized pieces)
- 1 cup white Radish (very finely sliced)
- 2 unwaxed lemons (zest and juice of one, the other finely sliced)
- 1 tsp mild Dijon mustard
- ¼ cup olive oil
- 1 tsp honey
- 1 sprig Dill (tips plucked)
- 2 cups sliced Wild salmon
Preparation steps
1.
Mix all the prepared vegetables together in a bowl.
2.
Whisk together the lemon juice and zest, mustard, olive oil, honey and half of the dill with a little salt and ground black pepper to form a vinaigrette. Check the seasoning.
3.
Arrange the salmon on four plates. Drizzle over half of the vinaigrette. Place the vegetables on top and drizzle over the remaining dressing. Serve garnished with the lemon slices and sprinkled with coarse sea salt and the remaining dill.
