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Fresh salmon carpaccio

Fresh salmon carpaccio

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Plus up to 24 hrs marinating
  • More effort
  • Serves 8

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

Nutrition:
HighlightNutrientUnit
kcal211
fat14g
saturates3g
carbs2g
sugars2g
fibre0g
protein20g
low insalt0.83g
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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

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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