• 12 slices of toasted salmon
  • 1 small snack cucumber
  • 1 handful of rocket
  • 1 tbsp olive oil
  • 2 radishes
  • Fresh dill, finely chopped
  • Lemon juice
  • Honey-mustard-dill sauce
  • Optional: salt and pepper


This recipe is enough for 2 plates of salmon carpaccio

  1. Cut the snack cucumber into thin strips with a cheese slicer or a vegetable peeler. Cut the radishes into thin slices and mix in a bowl with the cucumber, the freshly chopped dill, the olive oil, the juice of half a lemon and the rocket. Season to taste with salt and pepper.
  2. Spread the toast and salmon slices (if desired) in a circle on two round plates. Use 2 slices of salmon of each flavor. Finally, place a handful of lettuce in the middle of the plate. Add a sprinkle of honey-mustard-dill sauce or serve the sauce separately.