Carpaccio Salmon Pink

For the salmon pink carpaccio, carefully debone the salmon trout fillet with kitchen tweezers. Gently run your fingertip over the fish fillet to find even the last small bones.Mix honey, olive oil, balsamic vinegar, lemon juice, powdered sugar and salt to make a marinade. Finely chop pink pepper, grind white pepper and mix both with the marinade and season to taste. Cut the salmon trout fillets into thin slices with a sharp knife.

For the dressing, mix the balsamic vinegar with olive oil, a pinch of sugar, salt and pepper. Marinate the washed and dry lettuce and herbs with the dressing. Brush the plates with the prepared pepper marinade, place the salmon trout slices decoratively on top and season with freshly ground pepper and sea salt. Arrange the marinated herb salad on top and garnish the salmon carpaccio with dill.

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