Alaskan wild salmon carpaccio marinated in lemon olive oil with rocket and parmesan
Recipe from Frosta
320g Alaskan salmon fillets
0.2 l lemon olive oil
10 g fleur de sel
100 g rocket
100 g parmesan
balsamic vinegar, olive oil
- Salmon: Slice the salmon very thinly with a sharp knife and lay the slices on a plate. Season lightly with fleur de sel and pepper. Brush with a little lemon olive oil.
- Salad: Deseed and chop the tomatoes. Season the washed rocket and tomatoes with balsamic vinegar, fleur de sel and pepper.
- Arrange the salad on the carpaccio and sprinkle with grated parmesan. Finally, garnish with a few strips of basil.