Parmesanchips mit Lachs

Ingredients

• 200 g freshly grated Parmesan
• Keimöl (for the shells)
• 1 tsp coriander seeds
• 1 tsp Sichuan pepper
• 350 g smoked salmon (in pieces)
• 100 g Arugula
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 2 tbsp grape seed oil

Instructions

1. 1.

   Scatter a mound of parmesan into a non-stick hot pan and let it melt for 2-3 minutes. Bake lightly golden, then carefully remove with a spatula and quickly hang the parmesan circles over an oiled tube or similar to form elongated shells, creating 8‑12 cups.

2. 2.

   Crush coriander with Sichuan pepper in a mortar and spread over the salmon. Press gently and slice into 3‑4 mm thick pieces.

3. 3.

   Rinse the arugula, dry by shaking, and fill the cups. Whisk lemon juice, balsamic vinegar, and oil; drizzle over the salad, arrange the salmon on top, and serve.