Salmon carpaccio with arugula and crab

Name: salmon carpaccio with arugula and crab
Total time: 25 min
Yield: 4
Ingredients: 200 gram surimi crab flake; 200 gram crab stick; 300 gram smoked salmon; 1 tablespoon Sesame seed; 2 spring / forest onion; 75 gram arugula; 1 lemon; 0.5 tablespoon sesame oil for the dressing; 2 tablespoon sunflower oil for the dressing; 2 tablespoon peanut oil for the dressing; 2 tablespoon lemon juice for the dressing; 1 tablespoon soy sauce for the dressing; 1 clove garlic for the dressing; 1 tablespoon fresh coriander for the dressing; 1 tablespoon capers for the dressing

Ingredients

200 gram surimi crab flake
200 gram crab stick
300 gram smoked salmon
1 tablespoon Sesame seed
2 spring / forest onion
75 gram arugula
1 lemon
0.5 tablespoon sesame oil for the dressing

2 tablespoon sunflower oil for the dressing
2 tablespoon peanut oil for the dressing
2 tablespoon lemon juice for the dressing
1 tablespoon soy sauce for the dressing
1 clove garlic for the dressing
1 tablespoon fresh coriander for the dressing
1 tablespoon capers for the dressing

Directions

Remove the crab flakes a little or cut the crab sticks a bit smaller.
Place the slices of smoked salmon side by side on 4 plates. Roast the sesame seeds in a hot dry frying pan until golden brown in 1 minute. If the seeds are splashing they are good.
Mix all ingredients for the dressing. Spoon the spring onions through the crab flakes.
Put a piece of rocket on the salmon. Divide the crab with the spring onion as a kind of litter.
Pour the dressing over it. Garnish with lemon and sprinkle the sesame seeds over it.