Salmon Carpaccio

Ingredients

• 250 g very fresh salmon fillet (sushi quality)
• 1 tomato
• 45 g coarse Dijon mustard (3 tbsp)
• 2 tbsp fish stock (glass)
• 1 tbsp honey
• 4 tbsp olive oil
• 2 sprigs thyme
• 40 g sour cream (4 tsp)
• 15 g basil pesto (1 tbsp)
• Salt
• Pepper

Instructions

1. 1.

   Slice the salmon fillet into very thin slices and arrange on four chilled plates.

2. 2.

   Heat tomato, peel, seed, finely dice and scatter over the salmon.

3. 3.

   For the vinaigrette mix mustard with stock, honey and 2 tbsp oil. Drizzle over the fish. Spread remaining oil on top.

4. 4.

   Wash thyme, shake dry, pluck leaves and sprinkle over the fish.

5. 5.

   Add 1 tsp sour cream to each plate and garnish with basil pesto. Season with salt and pepper.