Pineapple carpaccio with smoked salmon
Pineapple carpaccio is actually very thin sliced pineapple but it sounds better as ‘carpaccio’. When I lived in London theÂ National Geographic CafÃ©Â was one of my favourite places to lunch an especially because they had smoked salmon with pineapple! One of my best friends absolutely loves this and every time she comes over for dinner she’s hoping for this! So after a lot of good reviews from my friends I think it’s time to share this recipe with you guys;
Recipe for 4:
- 400 gr. smoked salmon
- 1 fresh pineapple
- Balsamic creme
You also need:
- 4 bowls OR cooking rings
- cling film
Cover the four bowl in cling film.
Remove the core and skin from the pineapple and cut it into very thin slices.
Start with a layer of salmon in the bowl and cover it with a layer of pineapple slices. Start again with the salmon and repeat everything until the bowl is full. Make sure the last layer is also smoked salmon. Wrap the foil over the layers and put the bowl into the fridge.
Just before serving you can open the cling film, put the bowl on a plate (upside down), remove the bowl and cling film.
Garnish with balsamico creme.
VARIATION: when using a cooking ring you can also start with a layer of potato puree (this is normally not lactose free, so be aware)!