Lightly salted salmon with cucumber

Ingredients

• fresh salmon - 200 g
• cucumber - 70 g
• whipped cream - 50 g
• canned horseradish - 30 g
• hiyashe wakame seaweed - 5 g
• olive oil - to taste
• lime juice - to taste
• coarse sea salt - to taste
• lettuce - to taste
• black sesame - to taste

Cooking

Step 1

Cut the salmon, cover with coarse sea salt on all sides and leave for 4 hours.

Step 2

Remove salt from salmon. Put in the refrigerator for 2 hours. Cut salmon and cucumber into slices.

Step 3

Mix cream with horseradish

Step 4

Arrange salmon and cucumber on a plate. Put the sauce in the center. Garnish with lettuce, sesame seeds and seaweed. Drizzle with olive oil and lime juice.