Carpaccio of tuna and lobster with yoghurt dressing

Recipe to serve 4

Yoghurt dressing

Ingredients:

• 2 tablespoons Pur Natur Greek style yoghurt 700g
• 1 tablespoon Pur Natur sour cream 200g
• 5 leaves basil
• 1/2 teaspoon horseradish purée
• 1 lemon

Method of preparation:
Finely purée the basil in the blender. Then pass through a fine sieve or muslin cloth.
Mix the sour cream, yoghurt, basil and horseradish purée! Season with pepper, salt and lemon juice

Carpaccio

Ingredients:

• 250g tuna fillet
• 2 x 450g lobsters
• 4 tablespoons olive oil
• 20g salmon eggs
• 15 to 20 capers

Method of preparation:
Slice the tuna and lobster tails into wafer-thin slices, arrange on a large plate. Sprinkle lightly with olive oil and season with pepper and sea salt.

Herb salad

Ingredients:

• 50g rucola
• 20g fine chervil
• 20g basil leaves
• 100g cherry tomatoes
• 1 lime
• 2 tablespoons olive oil
• a pinch of Fleur de Sel salt

Method of preparation:
Make a mixture from the rucola, chervil, basil and cherry tomatoes. Add some olive oil, lime and Fleur de Sel salt.

Crispy basket

Ingredients:

• filo pastry

Method of preparation:
Bake the filo pastry for 5 min at 180 °C in a mould (e.g. a coffee cup)

Finish

Dress the carpaccio on a large plate and arrange in the crispy basket with the herb salad and lobster.
Finish with the dressing, capers and salmon eggs.

Bon appétit!

Photography: Heikki Verdurme