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Salmon Carpaccio with Yuzu Ponzu Dressing
(0)
10 min
Quick
Knuspr-Küche
Hauchdünn aufgeschnittenes, frisches Lachsfilet trifft auf ein aromatisches Dressing aus Yuzu-Ponzu, feinem Sesamöl und knackiger Gurke. Ein edles, erfrischendes Gericht in Restaurantqualität, das in nur 10 Minuten zubereitet ist.
Preparation method
Cut the fresh salmon fillet into approx. 2 to 3 mm thin slices using a very sharp knife. Arrange the salmon slices fan-shaped on two flat plates.
Wash the cucumber and slice it wafer-thin or cut it into thin strips. Halve and pit the avocado, dice or thinly slice the flesh, and distribute it over the salmon together with the cucumber.
For the dressing, briefly stir the yuzu ponzu sauce with the sesame oil in a small bowl. Drizzle the dressing evenly over the salmon carpaccio.
Chef's tip
Tip: Place the salmon fillet in the freezer for about 15 minutes before slicing – this makes it especially easy to slice evenly and wafer-thin.
Ingredients
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