Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Salmon Carpaccio

This is great starter or lunch dish because it is so light and fresh. Substitute wild salmon for tuna when it’s out of season.

Serves 4

Ingredients

450g/1 lb fresh wild salmon
4 tbsp olive oil/hazelnut oil
2 tbsp lime juice
2 tsp whole grain mustard
2 tsp fresh thyme/basil, finely chopped
Salt/pepper
1 small red onion, very finely sliced
2 tsp toasted pine nuts
Watercress to garnish

Method

• First make the dressing:
• In a bowl combine the oil, lime juice, mustard and herbs. Season to taste.
• The fish must be very fresh. Slice as thinly as possible with a sharp knife. Lay out in a decorative pattern on each plate, sprinkle with the red onion and spoon over a generous amount of the dressing. Adorn simply with the pine nuts and watercress. Serve with homemade bread.

N.B. The dressing must go on just before serving. If you would like to slice the salmon an hour or so before serving and your plates won’t fit in the fridge/you have no cold room, place the sliced fish on one big serving plate instead of doing individual plates and keep, covered in the fridge.