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Smoked salmon carpaccio with pomegranate
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 248
  • Fat about 14g
  • Carbohydrates about 16g
  • Protein about 14g
This is needed
This is needed for 4 people
Pumpernickel crumb
  • 1 tbsp olive oil
  • 3 slices pumpernickel, crumbled
  • 0.25 tsp fennel seeds, finely crushed
  • 1 pinch sea salt
  • 0.5 tbsp honey mustard
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 6 radish, sliced
  • 200 g smoked salmon, sliced
  • 100 g pomegranate seeds
  • 2 tbsp dill, torn into pieces
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And that's how it's done
And that's how it's done
Pumpernickel crumb
Heat the oil in a non-stick frying pan. Toast the pumpernickel and fennel seeds for approx. 10 mins. until crispy, stirring occasionally, season with salt, leave to cool.
Combine the mustard, lemon juice and oil, season. Plate up the salmon with the radish, pomegranate seeds and dill, drizzle with the dressing, top with the pumpernickel crumb.