Salmon carpaccio
Serves four
about 400 g of very thin slices of fresh salmon
2 tbsp of white balsamic vinegar/portion
2 tbsp of seasoned virgin olive oil/portion
large-leaved parsley or rucola leaves
Parmesan flakes
freshly ground black pepper
salt flakes
Plate the thin slices of raw spiced salmon on hors d'oeuvre plates. Moisten each portion for 30 min before serving with vinegar. Pour seasoned olive oil over the slices of salmon 25 minutes later. Allow to marinate for 5 more minutes. Ground pepper and salt for each portion. Serve with toasted bread