Salmon Carpaccio

Thin, tempting carpaccio slices are familiar from Italian cuisine. But why not give this dish a Nordic twist with spicy salmon, fresh sour cream from mountain pastures, and a touch of the Norwegian highlands? All our recipes are sourced from godfisk.no

Photo: NSC

Time required: 20 min
Difficulty: Easy

Ingredients

Servings

400 g salmon fillet, skinless and boneless
1 bunch fresh dill
1 bunch chervil, fresh
1 dl rapeseed oil
salt and pepper
1 pcs egg
2 tsp horseradish
4 slice rye bread
4 tbsp sour cream

Method

Slice the salmon into thin slices and sprinkle with a bit of salt and pepper.
Coarsely chop dill and chervil, then toss them with rapeseed oil, salt, and pepper.
Cook eggs until hard-boiled and finely chop the egg yolks.
Grate horseradish finely and cut the rye bread into as thin slices as possible.
Toast the bread slices in a dry skillet until crispy.
Serve the salmon slices with herbs, egg yolk, horseradish, rye bread, and mountain sour cream on top.