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Carpaccio style salmon sashimi, parmesan, capers, herb oil, garlic croutons |

Brunch, Salted

Fine slices of salmon, carpaccio style garnished with parmesan, capers and a fresh herb oil.

Note

To change things up, you can always replace the salmon with scallops or tuna.

Ingredients

Recipe for 12 tapas

Sashimi

360 Gr

Salmon filet skin-off

2 Tbsp

Capers

24 Chips

Parmesan

1 Pinch(es)

Espelette pepper

Croutons

2 Slice(s)

Bread loaf

30 Ml

Olive oil

2 Clove(s)

Garlic

Herb oil

100 Ml

Canola oil

2 Sprig(s)

Basil

10 Sprig(s)

Chives

1 Sprig(s)

Parsley

30 Ml

Lemon juice

Preparation time: 45 min

Preheat your Oven at 400 °F

Preparation

Cut the salmon into fine slices (sashimi) and set aside in the fridge. Mince the garlic and capers. Cut the bread into equal sized cubes. Make the parmesan slices with the help of a peeler.
Herb oil

In a blender, combine all the ingredients and blend until you reach a smooth texture. Season to taste.
Croutons

In a mixing bowl, combine the bread cubes with oil and the minced garlic. Season with salt and then transfer them to a baking sheet. Cook for roughly 8 minutes.