Lukewarm Char Carpaccio with Cucumber-Horseradish Marinade

Char carpacio Spread a thin layer of mustard and creamed horseradish on a large platter. Cut the char into two-millimeter-thin slices and lay them closely together on top. Season the char a little with salt.

Cucumber-horseradish marinade

Remove the peel from the cucumber and shallots, cut into fine cubes, sauté in a small pot with olive oil, douse with vegetable soup and simmer for five minutes. Season with horseradish, vinegar, salt and chopped dill. Boil again and boiling hot, quickly pour over the char carpaccio form. Add sour cream as well. Steep for three minutes.

Meanwhile, cut the toast into cubes, toast in a frying pan with butter until brown, drain on kitchen roll, spread evenly over the lukewarm carpaccio. Garnish with caviar and a little dill.

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