Lachs-Carpaccio

Name: Lachs-Carpaccio
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g small green lentils (Puy lentils); 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 4-6 Tbsp Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS demerara sugar; 2 TABLESPOONS Salad Mayonnaise; 1-2 TEASPOONS Wasabi paste; 60 g Cucumber; 1 border shiso cress; 250 g Salmon filet (sushi quality)

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g small green lentils (Puy lentils)
1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
4-6 Tbsp Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS demerara sugar
2 TABLESPOONS Salad Mayonnaise
1-2 TEASPOONS Wasabi paste
60 g Cucumber
1 border shiso cress
250 g Salmon filet (sushi quality)

Directions

1
Soak the lentils overnight in plenty of cold water, place in a sieve and drain. Peel and finely dice the onion and garlic. Heat the oil, fry the onion and garlic for about 4 minutes. Deglaze with vinegar and 100 ml water, add lentils, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and sugar. Put the lentils in a cool place
2
Mix mayonnaise and wasabi. Wash, clean and finely dice the cucumber. Cut cress from the bed. Cut salmon into very thin slices, arrange on plates, season with salt and pepper. Arrange lentils, cucumber and cress on top. Add mayonnaise
3
waiting time approx. 13 hours