Cucumber Egg Carpaccio

Name: Cucumber Egg Carpaccio
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Egg; 1⁄2 (approx. 300 g) Cucumber; 2-3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Olive oil; 1 small onion; 1 medium sized tomato; 1-2 TEASPOONS Capers; 3 Stem(s) Dill

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Egg
1⁄2 (approx. 300 g) Cucumber
2-3 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Olive oil
1 small onion
1 medium sized tomato
1-2 TEASPOONS Capers
3 Stem(s) Dill

Directions

1
Boil egg hard, quench, peel and let it cool down. Wash or peel the cucumber and slice or slice it thinly. Arrange in a circle on 4 plates.
2
Mix vinegar, salt, pepper and some sugar. Add the oil. Peel and chop the onion. Wash, quarter, seed and chop the tomato. Chop the egg. Add everything with capers to the marinade.
3
Wash the dill, pluck it and cut it finely except for a little bit. Stir in half of it. Spread everything on the cucumbers. Sprinkle with the remaining dill and garnish.