Sign Up For My Second Book

      My second cookbook is coming soon. Sign Up Here! Buy a hard copy of my first book "Tinfoil Cooking" right here on my website or buy the E-Book version on Amazon.ca or on Amazon.com. The book is also available all over the world all Amazon platforms

Lox Carpaccio or Salmon Carpaccio

Swedish Lox Carpaccio or Salmon Carpaccio


This is really easy to make and is a great appetizer.

Ingredients:
  • 750 grams of Rimmad Lox
  • 100 - 150 grams of pine nuts
  • Leaves from one small plant of basil
  • 3 tbs of olive oil (not to strong in flavour. You can also use a good canola oil)
  • 3 tbs of fresh squeezed lemon juice.
  • ½ tsp of fresh ground black pepper
  • 100 ml of coarsely grated Parmesan cheese

Slice the salmon thin and place on a serving platter.

Mix the oil and lemon juice together and pour over the salmon.

Spread the basil leaves over ths salmon, ground the pepper on top, sprinkle the pine nuts, and last, spread the Parmesan over it all.

Keep cold until served. This dish can be served with some good fresh or toasted bread or my favourite is to serve it with some spinach pie or quiche.

Wine recommendations, here again, serve  a light beer like Sleeman Light. If you prefer a wine I would get a dry sparkling white wine like a Brute from Blue Mountain Vineyard and cellars.

Bon Appetit,

Anders

No comments:

Post a Comment