Fresh salmon carpaccio

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• Milena

  21 October 2011

  Milena commented on this recipe

  Great recipe, very easy to make. I put just a drop of olive oil and leave it the fridge for 2 days. Delicious...

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• Resi

  09 June 2012

  Resi rated and commented on this recipe

  

  We had this dish last night in a little restaurant in our village in france, recipe was almost identical, they had added some olives to the marinade and left out capers and sugar. beautiful and moorish!!

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• liznfil

  11 August 2012

  liznfil rated and commented on this recipe

  

  I made as per recipe, been looking for an easy version of this dish having eaten it in restaurants. Delicious result. Don't let the "raw fish" worry you, once marinated, it has almost the same texture as cooked, but better. Maybe next time, to suit my taste it needs a little less lemon, and a little more dill and salt. I made it the night before serving, so no prep on the day, I do like prepare ahead recipes PS - a very sharp knife and a husband who is good at carving were essential to my success as slicing the salmon thinly and neatly was the most challenging part, but don't let that put you off having a go, I can't even cut bread in a straight line!

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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

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

211 kcalories, protein 20g, carbohydrate 2g, fat 14 g, saturated fat 3g, fibre 0g, sugar 2g, salt 0.83 g

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