SALMON CARPACCIO

Ingredients

• 200g fresh sashimi-grade salmon

• 1 tablespoon capers, drained

• 1 tablespoon fresh dill sprigs

• ¼ small Spanish onion, very thinly sliced

• ½ lemon, for squeezing just before serving

• 1 tablespoon extra virgin olive oil

• Salt and cracked black pepper, to taste

Method

1. Slice the Salmon – Using a very sharp knife, slice the salmon as thinly as possible.

2. Flatten the Salmon – Lay a sheet of cling wrap on a clean surface. Arrange the salmon slices in a circular pattern with the edges slightly overlapping. Place another sheet of cling wrap over the top.

3. Pound to Even Thinness – Using a mallet or the back of a small pan, gently pound the salmon until it becomes paper-thin. Be careful not to break it apart.

4. Flip onto the Plate – Remove the top layer of cling wrap. Place a serving plate upside-down over the salmon, then carefully flip the entire setup so the salmon transfers onto the plate. Remove the remaining cling wrap.

5. Garnish & Season – Scatter the thinly sliced Spanish onion, capers, and fresh dill sprigs evenly over the salmon. Drizzle with olive oil, then season with salt and cracked black pepper.

6. Final Touch – Just before serving, squeeze the fresh lemon half over the carpaccio.

7. Serve Immediately – Enjoy as a light appetiser, paired with crusty bread or on its own.