Salmon Carpaccio

For the salmon carpaccio, cut potato into cubes and roast in a pan with a little oil until nice and crispy. Place salmon in a circle on the plate. Chop both salads and pile in the center of the plate.

In a small bowl, stir together honey, lime juice, mustard and olive oil until well blended. You don’t want it to taste sweet or sour. Place potato cubes on top of salad. Bring the whipped cream to a boil and add the chives. Then season with salt and pepper. Let it cool down a little.

Finally, place the honey mixture on the edge of the plate in a circle in drops and pour the warm whipped cream mixture over the salad with a tablespoon.

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