ein Teller mit Lachs Carpaccio, Gurken- und Radieschenstückchen, und Kresse in einer Zitrus-Soja-Marinade

Salmon Carpaccio

30 minutes

Leicht

2 people

Our salmon carpaccio is defined by the exceptional quality of Loch Duart salmon. The delicate texture and clean, pure salmon flavor take centre stage. Its fine marbling ensures a particularly creamy mouthfeel and, thanks to its quality, makes it ideal for raw consumption. Paired with fresh cucumber, radishes, and an aromatic citrus-soy marinade, the result is a dish that is light, easy to prepare, and elegantly refined.

Ingredients

2 x 140 g Loch Duart salmon fillet
½ organic garden cucumber
5–6 radishes
50 ml light soy sauce
1 tbsp toasted sesame oil
1 tbsp extra virgin olive oil
Juice and some zest of 1 organic lemon
1 small piece of ginger (approx. 1–2 cm)
Freshly ground pepper
For garnish:
Pea cress or other microgreens
White and black sesame seeds

Also great with

Loch Duart Salmon Side
Ora King King Salmon Fillet
Faroe Islands Salmon Fillet

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Wash half a cucumber thoroughly, halve it lengthwise, and scoop out the seeds, but be sure to leave the skin on for extra crunch. Then cut the cucumber into very fine cubes. Also cut the 5-6 radishes into fine cubes and put both into a bowl.
Mix the cucumber and radish cubes with 50 ml of light soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of olive oil. Add a squeeze of lemon juice and a little lemon zest. Finely grate the ginger, add it to the mixture, and mix well. Let it sit for about 15 minutes to allow the flavors to meld.
Meanwhile, carefully remove the salmon from the skin while still slightly frozen and slice it lengthwise into thin pieces with a long, sharp knife. Arrange the pieces evenly on a plate and spoon the marinated vegetable mixture over the top. Finally, season with freshly ground pepper, sprinkle with white and black sesame seeds, and garnish with pea shoots or similar microgreens. No additional salt is needed due to the soy sauce.

Tip: Salmon is easiest to slice very thinly when slightly frozen. Alternatively, you can cut it into slightly thicker slices. To achieve a classic carpaccio texture, place the slices between sheets of parchment paper and gently flatten them.