Fish and vegetables on a wooden platter.

Asian salmon carpaccio with bread chip

Ingredients
250 g sashimi-grade salmon fillet
1 spring onion
1 piece of ginger (walnut size)
1/2 clove of garlic
1 red onion
100 ml soy sauce
50 ml mirin (Japanese rice wine)
juice of 2 lemons
1 tsp sesame oil
Salt
Black pepper from the mill
3 tablespoons brown sugar
6 stalks fresh coriander
1 red chili pepper
8 radishes
1 baguette
Some garlic oil or to taste

STEP 01
Cut salmon fillet into slices as thin as possible. Spread salmon slices side by side on an appetizer platter.
STEP 02
Cut spring onion into fine rings, peel ginger and garlic and chop both finely. Peel and finely dice onion.
STEP 03
Whisk together soy sauce, mirin, lemon juice, sesame oil, salt, pepper and sugar. Finely chop cilantro leaves and chile and stir into marinade. Drizzle two-thirds of it over salmon slices just before serving. Slice radishes over salmon carpaccio.
STEP 04
Slice baguette thinly and toast in a little garlic oil. Then drain on a piece of kitchen paper. Serve with a lamb's lettuce, either with the remaining marinade or with a pomegranate vinegar dressing and Parmesan flakes.