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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
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Servings: 2
Course: Soup
Cuisine: Contiental
Ingredients Method

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

Method
 

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