Ingredients

80 g smoked salmon
juice of 1 lime
170 g radish
6 mixed peppercorns, crushed
1 tbsp dill
Black pepper

Directions

Wash, peel and finely grate the radish, then spread it out to make a rosette on a small plate.
Cut the salmon slices into small, even (round) pieces and arrange them in the center of the radish rosette.
Drizzle with lime juice, sprinkle with crushed peppercorns and top with dill.
Keep chilled until ready to serve.
Serve and enjoy!