Filter
Reset
Sort ByRelevance
Barbi
Bart of olphens salmon carpaccio
Bart van Olphens carpaccio of salmon with avocado, lemon, crème fraiche and capers
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the salmon into slices that are as thin as possible.
-
Place the slices of fish one by one on a sheet of plastic wrap. Fold the overhanging part of the foil over the slice of fish so that the fish is completely covered.
-
Gently stick with the bottom of a small saucepan on the plastic foil, so that the slices become thinner and larger. Divide the slices of fish over the plates.
-
Cut the avocados in half and remove the kernel. Spoon out the flesh.
-
Purée the avocados and crème fraîche with the juice and grater of a ½ lemon in a food processor, blender or blender. Season with salt and pepper.
-
Divide some avocado cream, capers, arugula and dill over the slices of salmon. Add the rest of the avocado cream.
-
Drip some olive oil and lemon juice over the carpaccio. Sprinkle the carpaccio with lemon zest, salt and pepper to taste. Serve with toast.
Blogs that might be interesting
-
30 minAppetizercucumber, White wine vinegar, tuna natural, cream cheese natural, spring / forest onion, fresh parsley,timbaaltjes of tuna and cucumber
-
25 minAppetizerfresh mussels, White wine, butter, French mustard, flour, fish stock (from tablet), cook's cream, bunch onions,creamy mustard soup with fresh mussels
-
18 minAppetizerbaguette, fresh Italian herbs, green olives, olive oil,olive tapenade on baguette
-
10 minAppetizerbaguette, Parma ham, arugula, olive oil, tapenade green olives, freshly ground pepper,raw ham with green olive sauce
Nutrition
395Calories
Sodium0% DV4mg
Fat51% DV33g
Protein36% DV18g
Carbs1% DV4g
Fiber760% DV190g
Loved it