Smoked salmon carpaccio with mango & furikake

Name: Smoked salmon carpaccio with mango & furikake
Ingredients: fresh mango; Plunger flower cutter; Chives; Smoked salmon carpaccio; Mango mayo; Sushi su; Pan sucre lettuce

Thin slices of smoked salmon with sweet mango and crispy furikake. A fresh, refined combination of flavors.With this range of various fish carpaccios, creativity in the kitchen is within reach. Our chefs got to work with it!

Ingredients

fresh mango

Plunger flower cutter

Chives

Smoked salmon carpaccio

Mango mayo

Sushi su

Pan sucre lettuce

Preparation

Defrost the salmon carpaccio.
Peel the mango and cut it into thin slices.
Use a plunger cutter to cut flower shapes from the mango and marinate them in sushi vinegar.
Finely chop the remaining mango and mix it with the mango mayonnaise.
Add some furikake to taste.
Finely slice the lettuce.
Spoon some prepared mango mayonnaise onto a plate.
Distribute the finely sliced lettuce over it.
Place the salmon carpaccio on top and grind some pepper over it.
Garnish with the sweet and sour mango flowers and finely chopped chives.