Salmon carpaccio with radish dressing

Name: Salmon carpaccio with radish dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 5 Radishes; 1⁄2 Federation Chives; 3 TABLESPOONS White wine vinegar; 1 TEASPOON Horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 50 g Salad leaves (e.g. a ready-made mix); 150 g thin slices of smoked salmon; 2 discs Toast

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

5 Radishes
1⁄2 Federation Chives
3 TABLESPOONS White wine vinegar
1 TEASPOON Horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Oil
50 g Salad leaves (e.g. a ready-made mix)
150 g thin slices of smoked salmon
2 discs Toast

Directions

1
Washing radishes. Wash the radishes and chives. Cut both finely. Mix vinegar, horseradish, salt, pepper and some sugar. Fold in the oil well. Mix with radishes and chives.
2
Wash the salad and drain well. Halve or quarter salmon slices depending on size. Lay them on four plates, slightly overlapping. Serve the salad with. Spread dressing over salmon and salad. Roast the toast until golden brown.
3
Cut into 8 strips and add.