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Salmon carpaccio with pickled enoki mushrooms

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Salmon carpaccio with pickled enoki mushrooms

By Abigail Donnelly
8
Easy
10 minutes, plus 30 minutes for pickling

Ingredients

  • 200 g fresh baby enoki mushrooms, stemmed
  • 4 T smoked white balsamic-vinegar reduction
  • 3 T extra virgin olive oil
  • 240 g fresh Norwegian salmon, thinly sliced

Method

Place the mushrooms in a bowl then evenly cover with the balsamic-vinegar reduction and olive oil. Leave for 30 minutes.

Layer into shot glasses folds of thinly sliced salmon. Top with the pickled mushrooms.

Serve as a quick, easy starter.

Cook’s note: Smoked white balsamic vinegar reduction is available from selected delis.

Per serving: 735.1kJ, 6.5g protein, 6.7g fat, 17.4g carbs