Salmon carpaccio is a light hors d’oeuvre that is a great accompaniment to a glass of iced aniseed drink, rose or white sparkling wine.
Ingredients for 4 servings:
- 500 g filleted salmon (without skin, scales and bones)
- 1/2 cucumber
- 1/2 red pepper
- 1/2 green pepper
- 1 stalk spring onion
- 5 radishes
- 1 tbsp. white wine vinegar
- 5 tbsp. Olive oil
- salt and black pepper to taste
Wash peppers, cucumbers, radishes and onions. Cut everything into small cubes. Save the green part of the onion.
Roll the salmon into a tight roll, wrap tightly in cling film and store in the freezer for 4 hours.
For the vinaigrette:
Season the finely chopped vegetables with vinegar, olive oil, salt and pepper. Refrigerate until serving.
Remove the salmon from the freezer, remove the foil and cut into very thin slices with a sharp knife.
Allow to thaw and serve the carpaccio generously topped with vinaigrette. Sprinkle with chopped fresh spring onions and optionally add something green like arugula or purslane.
Serve with toasted bread, cut into cubes. Good sourdough bread is also a good option.