Salmon carpaccio on maritimus vinegar with maritimus chutney
Ingredients
150 g finely chopped salmon (fresh or smoked over sandalwood) 2 tbsp maritimus vinegar 1 tbsp ginger pineapple chutney 2 tbsp olive oil 2 tbsp pine nuts Sea salt, black pepper
Preparation
Carefully place the salmon on a nice platter. Mix well the maritime vinegar, ginger pineapple chutney and olive oil in a small bowl. Roast the pine nuts in a hot pan. Carefully season the salmon with pepper from the mill and sea salt. Scatter pine nuts over the top and drizzle the vinaigrette over the salmon.
