Salmon Carpaccio with Umami Topping

Ingredients (2 servings)

Salmon (sashimi grade) 200g
S&B UMAMI TOPPING Crunchy Garlic with Chili oil 2 tsp
Salt Pinch
Green onions As needed
Mesclun greens As needed
Lemon As needed

Directions

  1. Cut the salmon into thin, easy-to-eat slices and place the slices on a plate, avoiding overlaps. Shake some salt over the salmon slices and serve with S&B UMAMI TOPPING.
  2. Slice the green onions diagonally into a width of 2 cm. Sprinkle them on top of [1] and garnish with other toppings as preferred.