Salmon Carpaccio with Wasabi Mayonnaise

A cold entree idea.  It is very easy to make, yet gives a great impression at the table.  Mix wasabi to add a hint of authentic taste.  All you need is packaged smoked salmon, white onion, mayonnaise and wasabi tube!  (and snow pea sprout for garnish if needed)

Serves 4 as entree

• 100 g smoked salmon
• 1 white onion, small
• 1 tbs olive oil
• 5 ml lemon juice
• 2 tbs mayonnaise
• 1 cm wasabi from a tube
• snow pea sprouts to garnish

1. Slice white onion very thinly across the grain.  Immerse in a cold water for 5 minutes, then drain well.
2. Arrange smoked salmon on a bed of sliced onion.  Drizzle olive oil and lemon juice.  Chill in the fridge for about 10 minutes.
3. Mix mayonnaise and wasabi.
4. Garnish the carpaccio with snow pea sprouts, and serve with the wasabi mayonnaise.