| Smoked salmon carpaccio |
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Entrées
To serve 4 portions
Ingredients
250 g Atkins & Frères smoked salmon
75 ml lemon juice
75 ml olive oil
2 tsp fresh chopped dill (1 tsp dry)
1 tsp dill seed
2 shallots, chopped
1 tsp sea salt
2 tsp fresh ground pepper
2 tbsp maple syrup |
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Method
Spread the mix on the salmon slices and marinate 1 hour in the refrigerator. Serve as an entrée with a bit of sauerkraut or with other edible decorative elements (nasturtiums, ground cherries, fresh figs, currants, etc.) Adapted from a recipe of a Mont-Louis resident, Ghislaine Desjardins |
