Carpaccio of salmon and cucumber

Name: carpaccio of salmon and cucumber
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cucumber; 1 shallot; 2 el dill; 2 tl 4 season pepper bag 40 g; 200 g smoked salmon fillet package; 2 el creme fraiche cup 125 ml; 2 el extra virgin olive oil; 2 el lemon juice; 75 g arugula bag; 2 Italian bread roll

A real winter carpaccio on Italian recipe with salmon and cucumber

Ingredients

2 cucumber
1 shallot
2 el dill
2 tl 4 season pepper bag 40 g
200 g smoked salmon fillet package

2 el creme fraiche cup 125 ml
2 el extra virgin olive oil
2 el lemon juice
75 g arugula bag
2 Italian bread roll

Directions

Cut the cucumber into thin slices. Cut and shred the shallot finely. Cut the dill finely. Mash the peppercorns coarsely in the mortar.
Divide the salmon and cucumber slices over the plates. Make a nice division between the slices, so that a colorful whole is created.
Put the shallot, dill, crème fraîche, oil and lemon juice in a bowl and beat until smooth.
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.
Cut the Italian bread rolls in 6 parts and serve with the carpaccio.