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Sunday, August 26, 2012

Smoked salmon carpaccio with sundried tomatoes (raw) (Swedish "Najad Lax")

 A delicious carpaccio of smoked raw salmon long marinated in juices and with flavorful veggie pieces on top. From the wonderful Swedish cuisine. 
This is one of my favorite things in Ikea food court, I order it all the time. I also eat it quite a lot at home too - it's delicious and I like to believe it will keep me healthy for a long time (so I can feel less guilty for all the sweets I eat) :).

Last year: nothing due to another kind of bun in the oven.

Ingredients (for 1 serving):
  • 100 g raw smoked salmon, sliced
  • 1 sundried tomato 
  • 1 teaspoon cold-pressed olive oil (only if the tomato is not already preserved in oil)
  • 1/3 teaspoon freshly ground pepper
  • 1-2 tablespoons lemon juice
  • 1 slice green bell pepper
  • a little pinch of rosemary dust (dried and finely ground)
Put the salmon slices on a large serving plate. Mix the lemon juice, rosemary powder and pepper in a little dipping bowl.

Mix the marinade well and pour it over the salmon. Make sure you coat all the pieces well with the juice.
Cut the bell pepper slice into smaller pieces and put them in the center of the plate.
Let it rest in the fridge, covered, for a few hours. Meanwhile you could let the tomatoes, cut into little cubes, soak in the olive oil.

After at least two hours of marinating (for both the fish and the sun-dried tomatoes) put the tomato bits right on top of the bell pepper and the carpaccio is ready. Dig in! :)

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