Smoked Salmon Carpaccio

Name: Smoked Salmon Carpaccio
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Almond kernels; 1 collar (approx. 60 g) Dill; 8 TABLESPOONS Rapeseed oil; 3 TSP grated horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS fresh squeezed lemon juice; 1 (160 g) Gourmet baguette with grilled peppers (refrigerator); 50 g Rocket; 300 g smoked salmon in slices

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Almond kernels
1 collar (approx. 60 g) Dill
8 TABLESPOONS Rapeseed oil
3 TSP grated horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS fresh squeezed lemon juice
1 (160 g) Gourmet baguette with grilled peppers (refrigerator)
50 g Rocket
300 g smoked salmon in slices

Directions

1
For the pesto, roast the almonds in a pan without fat for about 5 minutes while turning, remove. Wash the dill, shake dry, pluck flags from the stalks and chop roughly. Finely chop the almonds, dill, oil and horseradish with a hand blender.
2
Season to taste with salt, pepper and lemon juice. Bake bread in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes depending on the desired browning. Clean and wash the rocket, spin dry and, depending on the size, cut it into smaller pieces if necessary.
3
Stir 4 tablespoons of pesto and 2-3 tablespoons of water until smooth. Use the rest of the pesto for other purposes. Arrange rocket and salmon on 4 plates and drizzle with the pesto sauce. Cut bread into slices and add.