Salt-Cured Salmon Carpaccio with Adjika and Horseradish
Appetizers • Italian
0
0
Time
10 minutes
Ingredients
10
Servings
6
Description
Salt-Cured Salmon Carpaccio with Adjika and Horseradish
Ingredients
- Salted crackers 20 oz
- Tomatoes 5 oz
- Sweet Pepper 5 oz
- Mild Chili Spice 1 piece
- Horseradish Leaves to taste
- Corn Salad 10 oz
- Garlic 4 cloves
- Champagne Vinegar 2 spoons
- Olive Oil 0 fl oz
- Sugar 2 spoons
Step-by-Step Guide
Step 1
Peel the tomatoes and sweet peppers, then blend them with garlic, sugar, olive oil, chili, and wine vinegar.
Step 2
Mix the resulting paste with grated horseradish using a spoon.
Step 3
Slice the salmon into thin pieces, arrange them on plates, spread with adjika and horseradish, and sprinkle with thoroughly washed corn salad leaves.
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