Salmon Carpaccio with Coconut Milk Sauce

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Ingredients for 4 portions
  • For the carpaccio
  • 350 g Salmon fillet, fresh
  • 1 Lemon(s), squeezed
  • Salt
  • 1 tbsp Green peppercorns
  • 1 tbsp Chives, finely chopped
  • For the sauce
  • 125 g QimiQ Classic, unchilled
  • 200 ml Coconut milk
  • Salt
  • To decorate
  • 12 Cherry tomatoes
  • 0.5 Green pepper(s), finely diced
  • 0.5 Yellow pepper(s), finely diced
Method
1.
For the carpaccio, rinse the salmon with cold water, pat dry with kitchen roll and slice into very thin slithers.
2.
Marinate with the lemon juice, salt, pepper corns and chives and allow to draw for approx. 10 minutes.
3.
For the sauce: whisk QimiQ Classic smooth. Add the coconut milk and salt and mix well.
4.
Serve the carpaccio drizzled with the sauce, decorated with the cherry tomatoes and sweet peppers.