 |
Salmon carpaccio |
| 4 portions |
| 400 gram of salmon in 8 thin slices |
| (Fish which is served raw, should have been in the freezer at least for 2 days) |
| 200 gram of fresh mushrooms |
| black pepper |
| 2 lemons |
| Mustard sauce |
| 1 decilitre of Colmans mustard powder |
| 3/4 decilitre of light syrup |
| 1 yolk of an egg |
| 1 tbs. of water |
| 1/2 litre of cooking oil |
| 1. |
| Mustard sauce: Whisk the mustard powder, syrup, yolk of an egg and the water to a smooth |
| mixture. |
| Then add the oil, while whisking rather hard. Serve the sauce cold from the fridge. |
| 2. |
| Put two slices of salmon on each plate. Polish the mushrooms, slice them thin and put them on |
| the plate. |
| 3. |
| Drop the mustard sauce over and add the black pepper on each portions. |
| Last but not least, put half a lemon on each plate. |
| Serve with toasted bread. |
| Bon Appetite! |
| |