Fresh Salmon Carpaccio
This delightful recipe presents an elegant and refreshing dish featuring thinly sliced salmon marinated in a zesty and aromatic blend of lemon, dill, shallots, and capers. Each bite promises a burst of vibrant flavors that pair perfectly with a side of fresh salad and crusty brown bread. Prepare this dish ahead of time to let the flavors meld together beautifully, making it an ideal choice for a special occasion or a leisurely meal with loved ones.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 211 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Protein Content: 20 grams protein
- Sodium Content: 0.83 milligram of sodium
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