Smoked salmon carpaccio with horseradish pesto

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 3
  • 30 g whole almond kernels (without skin)
  • 1 bunch of dill
  • 1 heaped tsp grated horseradish (glass)
  • 3 TABLESPOONS Rapeseed oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TEASPOON Lime juice
  • 1 package (160 g) Gourmet baguette with grilled peppers
  • 1 collar (approx. 75 g) Arugula
  • 200 g smoked salmon in slices
  • baking paper

Directions

  1. 1

    Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). For the pesto, chop the almonds and roast them in a pan without fat. Take out. Wash the dill, shake dry and cut coarsely.

  2. 2

    Finely puree with almonds, horseradish and oil in a blender. Season to taste with salt, pepper and lime juice.

  3. 3

    Bake baguette on baking paper in a hot oven for 8-10 minutes. Clean, wash, shake dry and chop the rocket. Arrange rocket and salmon on plates and sprinkle with pesto. Add the baguette.

Nutrition Facts

KCAL
350 kcal
CARBS
18 g
FATS
23 g
PROTEINS
14 g

Categories & Tags

AppetizerFish