| Quantity | Ingredient |
|---|---|
| 150 g | Cassler Salmon Meat |
| 3 tbsp | White wine vinegar |
| 4 tbsp | Maize Germ Oil |
| 2 tbsp | Cut leek |
| 1 tbsp | Parsley |
| Pepper from the mill | |
| Salt | |
| 2 | Tomatoes |
| 30 g | Leek Onions |
Kassler Carpaccio is cut into wafer-thin slices. The best way is to put the Kassler salmon meat in the freezer for 30 minutes beforehand. Put Kassler Carpaccio fan-like on a plate. Stir the vinegar and oil into a marinade. Cut the chives into fine rolls. Finely chop the parsley. Add the herbs to the marinade. Season with salt and pepper. Cut the tomatoes into small cubes. Cut leek onions into fine rings. Mix both with half the marinade and spread on the plates. Sprinkle Kassler Carpaccio with the remaining marinade.
Servings: 3, Difficulty:
Preparation time: 15 minutes, Total duration: 15 minutes