Salmon Carpaccio with Sugar Snap Peas

Ingredients

• 400 g Salmon fillet
• 100 g Sugar snap peas
• Salt
• 4 tomatoes
• 2 tbsp white wine vinegar
• ground pepper
• 4 tbsp olive oil
• juice (from half a lemon)
• 1 bunch chives

Instructions

1. 1.

   Freeze the salmon fillet for 30 minutes. Rinse, trim and slice the sugar snap peas lengthwise into thin strips. Blanch in salted water for 4-5 minutes. Drain, shock in cold water and let drain well. Wash tomatoes, dice them small and remove seeds. Whisk vinegar with salt, pepper and olive oil. Toss sugar snap peas and tomatoes with the dressing. Slice salmon thinly (best with a slicer) and arrange on plates. Drizzle lemon juice and season with salt and pepper. Shake off excess water from chives, cut into fine ribbons and sprinkle over the salmon. Spoon the sugar snap pea-tomato mixture on top.