Fresh salmon carpaccio
This no-cook starter is easy, impressive and a deliciously fresh way to start a meal
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
plus up to 24 hrs marinating
- 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.
- 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.
- 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.
211 kcalories, protein 20g, carbohydrate 2g, fat 14 g, saturated fat 3g, fibre 0g, sugar 2g, salt 0.83 g
Recipe from Good Food magazine, November 2009.
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http://www.bbcgoodfood.com/recipes/13362/
http://www.bbcgoodfood.com/recipes/13362/
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Ingredients
- 800g very fresh salmon
- 2 lemons
- 2 tbsp chopped dill
- 2 shallots , finely chopped
- 2 tsp caster sugar
- 2 tbsp extra-virgin olive oil
- 1 tbsp capers , drained and dried
- salad leaves and brown bread, to serve
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
plus up to 24 hrs marinatingIngredients
- 800g very fresh salmon
- 2 lemons
- 2 tbsp chopped dill
- 2 shallots , finely chopped
- 2 tsp caster sugar
- 2 tbsp extra-virgin olive oil
- 1 tbsp capers , drained and dried
- salad leaves and brown bread, to serve
211 kcalories, protein 20g, carbohydrate 2g, fat 14 g, saturated fat 3g, fibre 0g, sugar 2g, salt 0.83 g
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21 October 2011
Milena commented on this recipe
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