No items found.

SalmOnderful carpaccio, fennel and citrus

2 portions
20 min.


150g of smoked slices of SalmOnderful
¼ of fennel
1 orange
½ grapefruit
2 kumquats
A few sprigs of dill

For the yogurt sauce

1 Greek yogurt
1 tablespoon horseradish

For the soy vinaigrette

2 tablespoons of soy sauce
1 tablespoon sesame oil
1 tablespoon of cider vinegar

For the green oil

1 bunch of parsley
300ml of neutral oil


  1. Mix all the ingredients for the soy dressing together and put it in a pipette.
  2. Mix all the ingredients for the horseradish sauce together and put it in a pipette.
  3. For the green oil, blend the bunch of parsley with the oil for a few minutes and then strain through a tea towel and a colander. Let the mixture drain then put it in a pipette.
  4. Peel and cut the citrus fruits into slices or segments.
  5. Use a mandolin to cut the fennel into fine shavings.
  6. Cut the kumquats.
  7. On a plate, alternate a slice of SalmOnderful with a slice of citrus fruit while creating volume.
  8. Spread the fennel and kumquats on the plate.
  9. Place a few dashes of horseradish cream on the plate.
  10. Drizzle with soy vinaigrette and green oil.
  11. Finish with a few sprigs of dill.