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Salmon and Vegetable Carpaccio with Radish-Top Pesto
A colourful raw starter of lime-marinated salmon with paper-thin black radish, beetroot and pink radishes, served with a pesto made from the radish leaves. The Mandoline slices the firm root vegetables thin enough to eat raw, and the SuperSonic Chopper makes the pesto in seconds.
- Total time
- 50 min
- Prep
- 25 min
- Cook
- 0 min
- Rest
- 25 min
Ingredients
Method
Grate the lime zest, squeeze the juice and mix both with the olive oil, salt and pepper.
Slice the salmon thinly, lay it in a shallow 650 ml Tupperware dish, pour over the lime dressing, close and marinate in the fridge for about 25 minutes.
Scrub or peel the black radish and beetroot. Wash the pink radishes, keeping the leaves for the pesto.
Slice the black radish, beetroot and pink radishes separately and very thinly with the Tupperware Mandoline.
For the pesto, wash and drain the radish leaves and chop them finely in the Tupperware SuperSonic Chopper with the pine nuts, the peeled and degermed garlic, the Parmesan, salt and pepper. Add olive oil until you reach the consistency you like and blend again.
Arrange the vegetables and the drained salmon on a large flat plate, sprinkle with sesame seeds, adjust the seasoning and serve with the pesto.
