Salmon carpaccio with roasted potato and apple vinaigrette

Name: Salmon carpaccio with roasted potato and apple vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g waxy potatoes; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 100 g Radicchio Salad; 4 TABLESPOONS Fruit vinegar; 1 TABLESPOON Lime juice; 1 TABLESPOON Mustard; 1 TABLESPOON Honey; 7-10 Tbsp Pepper; 1/2 bunch Chives; 2 Shallots; 1 small apple; 400 g smoked salmon in slices

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g waxy potatoes
4 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
100 g Radicchio Salad
4 TABLESPOONS Fruit vinegar
1 TABLESPOON Lime juice
1 TABLESPOON Mustard
1 TABLESPOON Honey
7-10 Tbsp Pepper
1/2 bunch Chives
2 Shallots
1 small apple
400 g smoked salmon in slices

Directions

1
Peel and wash the potatoes and cut them into fine cubes. Heat 2 tablespoons of oil in a frying pan. Fry the potatoes for about 7 minutes while turning. Season with salt. Clean, wash and cut the salad into fine strips.
2
Mix vinegar, lime juice, mustard and honey and season with salt and pepper. Stir in 2 tablespoons of oil drop by drop. Add the potatoes with frying fat and stir in. Wash chives, shake dry and cut into fine rolls, except for a little bit for garnishing.
3
Peel and finely dice the shallots. Wash and quarter the apple, remove the core. Finely dice quarters, add chives and apple to the vinaigrette. Arrange salmon and radicchio with vinaigrette on plates.
4
Garnish with chives.