Salmon carpaccio with an apple marinade
Starter with South Tyrolean Granny Smith apple
Difficulty: easy
Preparation time: 30 min
Style: modern
Apple: Granny Smith
Ingredients
Marinade:
½ South Tyrolean apple, Granny Smith or similar
3 T apple juice
1 T lime juice
½ to 1 T light soy sauce
1½ T mild salad oil
½ T sesame oil
½ T sesame paste
1 knife-tip of grated untreated lime peel
Chilli salt
1 T pickled root ginger, finely chopped

Carpaccio:
175 g very fresh salmon fillet (ready to cook)
½ T olive oil for the cling film
Marinade:
1 South Tyrolean apple, Granny Smith or similar
6 T apple juice
2 T lime juice
1 to 2 T light soy sauce
3 T mild salad oil
1 T sesame oil
1 T sesame paste
1 knife-tip of grated untreated lime peel
Chilli salt
2 T pickled root ginger, finely chopped

Carpaccio:
350 g very fresh salmon fillet (ready to cook)
1 T olive oil for the cling film
Marinade:
2 South Tyrolean apples, Granny Smith or similar
12 T apple juice
4 T lime juice
2 to 4 T light soy sauce
6 T mild salad oil
2 T sesame oil
2 T sesame paste
2 knife-tips of grated untreated lime peel
Chilli salt
4 T pickled root ginger, finely chopped

Carpaccio:
700 g very fresh salmon fillet (ready to cook)
2 T olive oil for the cling film
Alfons Schuhbeck Created by Alfons Schuhbeck
Salmon carpaccio with an apple-sesame seed marinade
Preparation
Marinade:
Put the apple juice, lime juice, sesame paste, lime peel and soy sauce into a mixing bowl. Add the salad oil and sesame oil, mix in with a hand-held blender, then season with chilli salt. Wash the apple, core and quarter. Finely dice the apple quarters and mix in to the marinade together with the ginger.

Carpaccio:
Cut the salmon into thin slices, place between two layers of oiled cling film and beat until thin. Arrange the salmon carpaccio on plates, the slices overlapping a little and drizzle with the marinade. Garnish as desired with coriander leaves or chervil.
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