Preparation Time: 30 Minutes
Makes 4 Servings
1 bunch dill
1 tsp. salt
2 pinches pepper
75 ml olive oil
500 g salmon fillet, fresh, skinless
150 g radicchio
as needed balsamic vinegar
½ lemon, juice only
100 g pine nuts
as needed sugar
as needed cress
multigrain bread
100 g parmesan
10 g flour
Finely chop dill. For the marinade combine dill, lemon juice, salt, pepper and 25 ml of
olive oil. Remove fish bones and rub salmon fillet with marinade. Wrap fillet with plastic
wrap (cling film) and marinate for at least 24 hours. Keep refrigerated.
Cut multigrain bread first into thin slices, then into strips with a knife. Wrap the strips
round a ANRICHTERING or an oven proof dish and put let the overlapping the ends
touch the baking tray. Let the strips dry in the oven for 5 minutes at 180° C. Remove the
bread rings and allow to cool. Be careful of the hot dishes.
Mix parmesan well with flour. Cover baking tray with baking paper. Place small heaps of
the mixture onto the tray and flatten. Let the mixture melt in the oven for 8 minutes at
180° C. Make sure the parmesan chips stay light in color, otherwise they will taste bitter.
Wash, dry and thinly slice radicchio. Marinate with balsamic vinegar and 25 ml of olive
oil and season with salt, pepper and sugar.
Place marinated salmon fillet in the freezer for 30 minutes until slightly frozen. Cut
salmon into slices about 2 – 3 mm thick. Place on chilled plates and drizzle with the rest
of the olive oil and lemon juice,
Arrange marinated salad in the bread rings und place in the center of the carpaccio.
Sprinkle with cress. Decorate with parmesan chips.
In a dry sauté pan roast pine nuts to develop flavor.
Sprinkle on top and serve.