Oriental Salmon Carpaccio

Preparation Time: 20 minutes plus 10 minutes marinating
Cooking Time: None!
Serves: 4- 6 people

January obviously means new resolutions concerning the food that we eat – healthier, less fat etc. However after the initial week, it is often easier said than done. This starter will I hope not only add a little ‘spice’ to your new regime but it will feel like a treat!

Flavoured with the spices of the East, ginger, lime, chilli and coriander, this dish uses a fillet of raw salmon that is sliced very thinly and is marinated for 10 minutes in lime juice. This miraculously ‘cooks’ the salmon and transforms it into an amazing salmon starter. It is extremely healthy, quick to make, parev and would certainly impress your guests; definitely a recipe to keep!

I recommend that you use fresh salmon, not frozen for this recipe and buy it to use for that day.

Ingredients
  • 450g salmon fillet (use the centre of the fillet)
  • 150ml light olive oil, plus extra for brushing
  • 175ml / 6 fl oz fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon caster sugar
  • 2 mild red chilies – seeded and finely chopped
  • 1 tablespoon very finely sliced Japanese pickled ginger
  • ½ teaspoon cracked black pepper
  • 1 small red onion- peeled and finely chopped

Garnish: 2 tablespoons fresh coriander - roughly chopped

Method

1) To prepare the salmon, trim the fillet of any brown flesh and check for bones which should be removed. Using a long sharp knife (a smoked salmon knife), cut the fillet in to 12 thin slices – or ask your fishmonger to do this for you.
2) Lightly oil some cling film or greaseproof paper and put the salmon slices on top in a single layer, then fold over to cover the fish completely. Using a rolling pin flatten each slice so that it is thin and even. (The salmon can be prepared ahead at this point and then covered and chilled until you need it.)
3) To make the dressing put the lime juice in a small bowl with the sugar and salt and then whisk together. Add the olive oil, chilli, ginger, pepper, red onion and briefly whisk again to combine.
4) To serve, arrange the slices of salmon on a serving plates and spoon over the dressing. Set aside at room temperature to marinade for 10 minutes. The salmon will change colour and begin to ‘cook’ in the dressing.

To serve the stylish way

Garnish with chopped coriander and serve at once.

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For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - denise@jewishcookery.com