Carpaccio of Salmon with Potato and Cucumber
Originally carpaccio was only made with thinly sliced, raw beef, but nowadays there are a lot of varieties.For those who love salmon is this Carpaccio of Salmon is undoubtedly pure indulgence!
Ingredients for Carpaccio of Salmon with Potato and Cucumber:
1½ pound - 675g carpaccio of fresh salmon
1½ pound - 675 g solid-boiling potatoes (type Nicola)
1 teaspoon lemon juice
1 tablespoon of fine mustard
2 tablespoons finely chopped parsley
1 tablespoon dill
3 spring onions
How to make Carpaccio of Salmon with Potato and Cucumber:
Peel the potatoes and dice them.Boil them for 20 minutes in salted boiling water.
Drain them and put them in a salad bowl.
Mix the mayonnaise, yogurt, lemon juice, mustard and salt.Pour this mixture over the still warm potatoes and stir everything carefully.Let cool.
Cut the artichoke bottoms into thin slices.Clean the onions and cut them into thin slices.
Peel the cucumber, cut it in half, remove the seeds and dice it.
Mix these cubes and also the onion slices, the slices of artichoke base, the parsley, the dill and the sunflower seeds into the potato salad.Divide the carpaccio of salmon on large ice-cold plates.
Arrange the potato salad in the middle and serve well.