Salmon carpaccio with capers and green olives

Ingredients for Salmon carpaccio with capers and green olives

Instructions for Salmon carpaccio with capers and green olives

To prepare the Salmon carpaccio with capers and green olives recipe, please follow these instructions:

Remove the legs from the salmon fillet, if necessary. Using a small flat pliers. Cut the fillet clean for bone residue, cover it with film and place it in the freezer for 1 1/2 - 2 hours. Grab the peppers into the stanol roll, put them in a refractory dish and bag them in a preheated oven 220 degrees for 1 hour. Take them out and let them cool wrapped in the stanol loin.

Chop olives, capers and mustard cloves perfectly. Take the salmon from the freezer and cut it in paper-thin slices across the fillet from head to tail. Divide the pieces into a layer of plates or a large dish. When the peppers are completely chilled, remove the stanol and the peppers are cleaned free of stems, skins and grains. Cut the fry into tiny strips, and serve it with olives, capers and onions over the salmon. Sprinkle with a good olive oil and add lemon boats.