Ingredients:
Salmon fillet - 300g
Cucumbers - 50 g
Red caviar - 30g
Horseradish cream - 1 teaspoon
Red onion - 20g
Green onion - 10g
Dill - 20g
Zest of 1 lime
Mango - 30g
Coarse sea salt - to taste
Ground white pepper - to taste
Instruction:
Sprinkle salmon fillet (without skin) with a mixture of salt, zest of one lime and dill, wrap in film and send to the refrigerator. After two hours, cut the almost lightly salted fish into small cubes.
Cut the skin off the cucumber, remove the seeds, cut the rest into cubes. Chop the red onion very finely (into microscopic crumbs), in which the texture is barely felt. Finely chop thin green onion feathers. Cut mango into small cubes.
Mix horseradish with butter, onions, cucumbers, red caviar (leave a little for decoration). Add salmon, season with white pepper. Serve with rye or white crackers.
The dish is ready. Enjoy your meal!
We recommend using XIP caviar for this recipe
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