Angelakis Weekly Seafood Specials
seafood-recipies

new_range_in_packs

 

Salmon: Carpaccio

E-mail Print
(0 votes, average 0 out of 5)

You Need: (Serves 4)

  • 500g piece of salmon (sashimi grade- loin)
  • 3 blood oranges and their juice, finely chopped
  • 3 tablespoons of finely chopped fennel bulb
  • 1 tablespoon chopped dill
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lime juice
  • wood oven bread, for serving

 

Method:

Wrap the salmon in foil and freeze for 20-30 minutes or until partly frozen. Remove the salmon from the freezer and unwrap. Using a sharp knife, carefully cut the salmon into thin slices making sure you cut along the grain. Cover four serving plates with the slices in a thin layer.

Whisk together the olive oil and lime juice in a small bowl and season with a pinch of sea salt. Drizzle this dressing over the salmon just prior to serving. Scatter orange pieces/juice and finely chopped fennel over the top of the salmon.

Season with black pepper and serve immediately with the wood oven bread.