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Salmon carpaccio, artichoke, rucola, chives
This dish has no measurements. Allow for about 30g of salmon per person. The fish should be very fresh. Mine was from Akaroa.
I cut very thin slices from a side of salmon and arranged them on a plate or platter. From the garden I used a fresh artichoke bottom and shaved it very thinly on a truffle slicer, tossed it in lemon juice and a bit of olive oil and salt and pepper. I spread it over the salmon followed by some small leaves of rucola. After that I cut a bunch of chives from my herb garden into small rounds and sprinkled them all over. I spiced it up with freshly ground white peppercorns. Then I poured a very beautiful olive oil from Akaroa over the dish and followed it by a sweetish fruity Muscat vinegar. Last came the lemon zest and a pinch or two of Maldon sea salt! Delicious.