Ingredients
For the parmesan and dill crackers
- 250 g all-purpose flour
- 2 tsp salt
- 4 tbsp water
- 4 tbsp extra virgin olive oil
- 30 g parmesan cheese rallado finamente
- 1 tsp dehydrated dill
For the dressing
- 1 cdta Dijon mustard
- Juice from 1/2 a lemon
- 4 cdas extra virgin olive oil
- Salt and pepper to taste
For the salmon carpaccio
- 150 g salmon skinless
- 2 radishes
- ¼ red onion
- 1 tbsp capers
- Zest from 1/2 a lemon
- Baby arugula
Instructions
For the parmesan and dill crackers
- Place in a bowl the salt, dill, flour and mix.
- Add the water, olive oil and parmesan cheese and mix until you have a uniform mix. Wrap in cling film and let the dough rest in the fridge for half an hour.
- Roll out 1/4 of the dough slightly with a rolling pin and then start to pass it through the pasta machine starting with the thickest setting until it reaches 1mm thick.
- Cut the rolled out dough in whichever shape you like. Place the crackers on a tray lined with baking paper. Repeat with the rest of the dough. Use a fork to poke holes into the crackers. Cook the crackers in a preheated oven at 1880C / 350F for 8-10min. We only want a light golden colour.
For the dressing
- Whisk together the mustard, salt, pepper and lemon juice.
- Add the olive oil little by little while whisking. Taste and correct the level of salt if necessary.
- If the dressing splits give it a final whisk before serving.
For the salmon carpaccio
- Freeze the salmon overnight. Remove it from the freezer 20min before cutting.
- Use a sharp knife to cut thin pieces of salmon and start laying them out on a plate. The fact that it's frozen helps us make thinner slices. They will unfreeze really fast once they're on the plate.
- Cut the radishes and onion really thin or use a mandoline.
- Sprinkle the capers on the carpaccio and lemon zest.
- Add the dressing to the carpaccio and serve.
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