Carpaccio with miso and tomato salsa
This is one of Daniela Bystrická's weekly dinners, the amazing chef from Olomouc's Entrée restaurant, who also works her magic with our products. We are grateful for her tips and happy to share them with you…
Ingredients:
- Beef carpaccio - 100 g
- Tomatoes - 100 g
- Spring onion - 0.5 bunch
- Shallot - ¼ shallot
- Flat-leaf parsley - 25 g
- Fermented radish - 2 pcs
- Capers - 8 pcs
- Miso (here Aka soy) - 1–2 tbsp
- Maldon salt - a pinch
- Pepper - a pinch
- Coriander - 10 g
- Sun-dried tomatoes - 2 pcs
- Oil
(The fermented radish can be replaced with any other fermented or pickled vegetable)
Method:
- Dice the tomatoes into small cubes and finely chop the herbs
- Chop the capers, radishes, and sun-dried tomatoes
- Mix everything together
- Toast the bread, preferably spread with garlic butter, and serve alongside the carpaccio seasoned with the salsa
Give it a try!
And enjoy your meal!
