Smoked salmon carpaccio with radish vinaigrette

Name: Smoked salmon carpaccio with radish vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 80 g Radishes (net, without leaves); 1/2 bunch Chives; 2 TABLESPOONS White wine vinegar; 1 TEASPOON grated horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 4 TABLESPOONS Oil; 100 g Baby Leaf/ baby salad; 1 package (150 g, 4 slices) Smoked salmon; 2 discs Toast

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

80 g Radishes (net, without leaves)
1/2 bunch Chives
2 TABLESPOONS White wine vinegar
1 TEASPOON grated horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
4 TABLESPOONS Oil
100 g Baby Leaf/ baby salad
1 package (150 g, 4 slices) Smoked salmon
2 discs Toast

Directions

1
Clean and wash the radishes and cut them into fine sticks. Wash chives, shake dry and cut into fine rolls. Mix vinegar, horseradish, some salt, pepper and sugar. Stir in oil, radishes and chives
2
Wash the salad and drain well. Quarter the salmon slices and place 4 slices each on a plate in a fan shape. Arrange some salad next to it. Toast bread roast and cut into 8 strips. Spread radish vinaigrette over the salmon and the salad. Add the toast strips