Salmon Trout Carpaccio with Pesto and Ginger : > Lime Vinaigrette

A more wonderful asparagus recipe:

25 min (not including chilling time), easy For the Ginger Lime Sauce:

Stir all ingredients together until well combined.

For the pesto:

Process all ingredients except the Parmesan and oil in a hand mixer, add the oil gradually in succession, mix in the freshly grated Parmesan as well.

Cut the salmon trout fillets evenly, flatten them slightly and place them on a transparent film, spread them with pesto and twist them tightly by means of the film.

Then wrap in aluminum foil and place in the freezer for 6 to 7 hours.

For the caviar cream:

Mix crème fraîche and lightly “whipped” cream until smooth, fold in salt, pepper and caviar.

Just before serving, remove foil and slice fish whole, preferably with slicer. Arrange on chilled plates, season with salt, season with pepper drizzle with olive oil and the salad dressing.

Garnish with leaf lettuce and asparagus spears, finish with a caviar cream dumpling.

Drink:

Feed from Klaus Wagner (The same wine, different glasses) :

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