For a salmon recipe that makes a show stopping starter but is actually relatively simple to make, give this salmon carpaccio ago.
Carpaccio is a dish made with raw fish or meat that’s sliced or pounded very thinly and is usually served with lemon or limes. Thanks to its lightness, it’s a great way to kick off a meal and get a dish that’s full of flavour but won’t leave you too full for the main event.
If you’re a whizz with a knife in the kitchen you can cut the salmon really thinly, but if not don’t worry too much as you’re able to pound down the salmon to get the same affect.
The lemon and herbs that are added to this dish means it is super fragrant and perfect when served alongside a slice of wholemeal toast and lime.
- 300g skinless salmon fillet
- 1tbsp extra virgin olive oil
- 2tsp finely snipped chives
- 2tsp finely chopped tarragon
- 2tsp finely chopped parsley
- zest and juice of 2 limes
- salmon roe, to serve
Working at an angle with a sharp knife, cut thin slices from the piece of salmon. You’ll need a really sharp long knife but if you don’t have the skills, put the slices on a chopping board, cover with cling film then roll over with a rolling pin to fatten them out. You can do this the day before then leave, covered, in the fridge.
To serve, divide between 6 plates. drizzle over the olive oil then scatter over the herbs, lime zest and juice and top with the salmon roe. Serve with wholemeal toast and a wedge of lime.