Recipes
Carpaccio of salmon with wasabi mayonnaise
15 min
For 10 people:
800g salmon carpaccio
10 slices of toast bread
150g fennel
90g mayonnaise
10g wasabi
5 radishes
1 jar of red sorrel leaves
fennel tufts
shiso vinegar
pepper and salt
Arrange the carpaccio of salmon on the plate.
Finely slice the fennel using a slicer. Drizzle the fennel with the shiso vinegar and season with salt and pepper. Mix the mayonnaise and wasbi and season to taste.
Toast the bread and cut out rounds.
Slice the radishes. Arrange the fennel, radishes, fennel pickles, red sorrel leaves and toasts on the salmon and pipe a few tufts of wasabi mayonnaise on top.
Serve and enjoy your meal!
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