1 cup of flour
½ teaspoon of salt
1 teaspoon of stevia
2 tablespoons rapeseed oil
1 teaspoon dry yeast
100 ml of cold water
2 tablespoons light mayonnaise
1 ½ tablespoon of soy sauce
1 teaspoon ginger paste
1 tablespoon of truffled olive oil
Pepper to taste
Salt to taste
Mini leaves to decorate
6 slices of salmon carpaccio
Method of preparation
In a small bowl, add the yeast with water and set aside.
In a bowl, combine the flour with the salt, stevia and rapeseed oil.
Add the yeast mixture to the water and stir until smooth.
Remove the dough from the bowl and knead it with your hands - a little flour helps to break it down.
Let the dough rest for 10 minutes.
Remove a piece of dough and, with a rolling pin, open until it is very thin.
Put in shape, cut off the excess and pass the roller to stick dough.
Bake for 2 min at 200 degrees or until crisp.
Mix the mayonnaise with the other ingredients.
Stir well, adding pepper and salt to taste.
Distribute one tablespoon of the sauce over the already roasted dough.
Arrange the slices of salmon carpaccio.
Decorate with the mini leaves.
Spread drops of truffled olive oil and a pinch of pepper.