Salt-Cured Salmon Carpaccio with Adjika and Horseradish
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⏳ Time
10 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Salt-Cured Salmon Carpaccio with Adjika and Horseradish
Ingredients
- Salted crackers - 21.2 oz
- Tomatoes - 7.1 oz
- Sweet Pepper - 3.5 oz
- Mild Chili Spice - 1 piece
- Horseradish Leaves - to taste
- Corn Salad - 10.6 oz
- Garlic - 4 cloves
- Champagne Vinegar - 2 spoons
- Olive Oil - 1 fl oz
- Sugar - 2 spoons
Step by Step guide
Step 1
Peel the tomatoes and sweet peppers, then blend them with garlic, sugar, olive oil, chili, and wine vinegar.
Step 2
Mix the resulting paste with grated horseradish using a spoon.
Step 3
Slice the salmon into thin pieces, arrange them on plates, spread with adjika and horseradish, and sprinkle with thoroughly washed corn salad leaves.
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