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Carpaccio of salmon and cucumber
A real winter carpaccio on Italian recipe with salmon and cucumber
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Ingredients
Directions
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Cut the cucumber into thin slices. Cut and shred the shallot finely. Cut the dill finely. Mash the peppercorns coarsely in the mortar.
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Divide the salmon and cucumber slices over the plates. Make a nice division between the slices, so that a colorful whole is created.
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Put the shallot, dill, crème fraîche, oil and lemon juice in a bowl and beat until smooth.
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Season to taste with some pepper and salt. Spoon the dill dressing over the carpaccio. Sprinkle the carpaccio with the rocket and the coarsely ground pepper.
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Cut the Italian bread rolls in 6 parts and serve with the carpaccio.
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Nutrition
325Calories
Sodium39% DV925mg
Fat22% DV14g
Protein36% DV18g
Carbs10% DV30g
Fiber12% DV3g
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