Salmon Carpaccio with Caviar and Capers

Ingredients

• 200 g gravlax salmon (or smoked salmon)
• 1 Red Onion
• 2 tbsp caper berries
• 3 tbsp trout caviar
• ½ bunch dill
• 1 lemon (untreated)
• 200 ml sour cream
• 1 tsp Honey
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Slice the salmon into very thin slices and arrange them on a plate or four individual plates.

2. 2.

   Peel the onion, slice it into thin rings, and distribute over the salmon.

3. 3.

   Drain the caper berries and spread them along with the caviar over the salmon.

4. 4.

   Arrange individual dill sprigs on top of the fish.

5. 5.

   Grate lemon zest over the salmon, then squeeze the lemon to extract juice.

6. 6.

   For the dressing, mix a little lemon juice with sour cream and honey, season generously with salt and pepper, and add more lemon juice if desired.

7. 7.

   Drizzle the carpaccio with some dressing just before serving.