Name: Fresh salmon carpaccio
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Mediterranean
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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Fresh salmon carpaccio

Fresh salmon carpaccio

Mary Cadogan

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Serves 8

More effort

Prep: 20 mins

Plus up to 24 hrs marinating

A star rating of 5 out of 5.3 ratingsRate

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This no-cook starter is easy, impressive and a deliciously fresh way to start a meal

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Irish soda bread

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal211
fat14g
saturates3g
carbs2g
sugars2g
fibre0g
protein20g
salt0.83g

low

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.

Recipe from Good Food magazine, November 2009

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A star rating of 5 out of 5.3 ratings

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