Fresh salmon carpaccio
- Preparation and cooking time
- Prep:
- Plus up to 24 hrs marinating
- More effort
- Serves 8
Skip to ingredients
- 800g very fresh salmon
- 2 lemons
- 2 tbsp chopped dill
- 2 shallotsfinely chopped
- 2 tsp caster sugar
- 2 tbsp extra-virgin olive oil
- 1 tbsp capersdrained and dried
- saladleaves and brown bread, to serve
Nutrition: per serving
- kcal211
- fat14g
- saturates3g
- carbs2g
- sugars2g
- fibre0g
- protein20g
- salt0.83glow
Method
step 1
Rinse and dry the salmon, then wrap in cling film and freeze for 1 hr to make slicing easier. Meanwhile, finely grate the zest from one lemon and squeeze the juice from both. Mix in a bowl with the dill, shallots, sugar and 1 tsp sea salt. Add the olive oil and whisk to amalgamate.
step 2
Unwrap the salmon and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon. Arrange a layer of the salmon over a large shallow dish, then spoon over a little of the marinade – spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.
step 3
To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves. Serve with thinly sliced brown bread or soda bread.
