WILDE ALASKA SALMON OR FARMED NORWEGIAN SALMON CARPACCIO!
Cut the fresh salmon in thin slices and wrap the slices in kitchen foil. Use the backside of a pan and use it to 'hit' the salmon in order to make the slices thinner.
Place two or three slices on each plate and marinate with the juice of half a lemon.
On top you grate a bit of the lemon zest and season with a bit of salt.
Take of the end of two spring onions and slice it very fine. Add the spring onion to the salmon.
Cut 5 sprigs of chives fine and add, together with a tablespoon of capers, to the salmon.
And now just the finishing touch with a few drops of olive oil, the small basil leaves and a tablespoon of salmon roe. Enjoy your delicious salmon carpaccio!
- 400 g wild Alaska salmon or farmed Norwegian salmon
- juice of half a lemon
- zest of half a lemon
- salt, to season
- black pepper, to season
- 2 spring onions
- 5 chives
- a few small basil leaves
- 2 tablespoons of capers
- a few drops of olive oil
- salmon roe