Carpaccio of Smoked Salmon with Chantilly of Asparagus - Accidental Travel Writer

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Carpaccio of Smoked Salmon with Chantilly of Asparagus

This mouth-watering Carpaccio of Smoked Salmon with Chantilly of Asparagus is best served in a shallow soup bowl, with the smoked salmon lining the edges! Edible flowers can be scattered atop the soup for an elegant touch

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Course: Soup

Cuisine: Contiental

Prep Time: 30

Cook Time: 15

Servings;2

Ingredients

120 grams Smoked salmon
4 grams Salmon roe
160 grams Cooked asparagus
20 grams Cooked shallots
1 piece Lemon juice
20 mils Olive oil
20 grams Cream
10 grams Chicken broth
2 2 grams Cooked garlic
80 grams Ciabatta
2 grams grams Pistachio oil

Instructions

Lightly cook the asparagus, shallots, and garlic.
Combine the other ingredients and add to the asparagus shallots, and garlic.
Chill in the refrigerator. Chill in the refrigerator.
Ladle the other ingredients into the bowls.
Serve – and enjoy!