Salmon carpaccio with seaweed, wakame and nori chips

Name: Salmon carpaccio with seaweed, wakame and nori chips
Ingredients: 240 g Chicken stock; Wakame salad; 80 g Sushi vinegar; 10 g Gelcrème cold; Japanese mayonnaise; 80 g Sesame oil; Salmon carpaccio – seaweed; 100 g Wakame salad; Seaweed chips; Pan Sucre lettuce; sweet and sour radish; Garden cress

Fresh salmon carpaccio with seaweed, wakame, and crispy nori chips. A perfect balance of salty and umami flavors.With this range of various fish carpaccios, creativity in the kitchen is within reach. Our chefs got to work with it!

Ingredients

240gChicken stock

80gSushi vinegar

10gGelcrème cold

80gSesame oil

100gWakame salad

Wakame salad

Japanese mayonnaise

Salmon carpaccio – seaweed

Seaweed chips

Pan Sucre lettuce

sweet and sour radish

Garden cress

Preparation

Put the wakame salad in a blender.
Add warm chicken stock and blend until smooth.
Strain the mixture.
Add the sesame oil and vinegar and mix with a hand blender.
Then blend in the gel cream thoroughly.

Defrost the salmon carpaccio.
Slice the radish into thin slices.
Cut out flower shapes.
Marinate the radish flowers in sushi vinegar.
Spread some wakame cream on a plate.
Distribute the pan sucre lettuce over it.
Place the defrosted slices of salmon carpaccio on top.
Garnish with Japanese mayonnaise.
Add pieces of seaweed chips and garnish with the sweet and sour radish and garden cress.