SALMON CARPACCIO

This is a great dish for one or a crowd and everything in between. You can prepare it a few hours ahead, but don’t drizzle the lemon juice until serving time. You can also replace the salmon with tuna, kingfish or any sashimi-style raw fish.

400 g New Zealand King salmon, sliced thinly (sashimi or carpaccio style)

1 small fennel

1 tablespoon olive oil

2 teaspoons lemon juice

1/2 teaspoon salt

6 anchovies, chopped finely

3 teaspoons baby capers

1/2 bunch chives chopped

or 1 French shallot, sliced finely

dressing

2 tablespoons extra virgin olive oil

2 teaspoons lemon juice

sea salt flakes

freshly ground black pepper

toasts or crackers, to serve (see recipe in Ep 6: The Salad)

Spread the salmon out onto a medium sized platter, pressing it flat so there are no spaces. Toss the fennel with the olive oil, lemon juice and salt. Set aside.

Sprinkle the anchovies and capers evenly over the surface of the salmon.

Spread the fennel over the top.

Sprinkle with chives or shallot.

Drizzle with the olive oil and lemon juice.

Sprinkle a little salt and grind lots of black pepper over the top.

Serve immediately with crackers or toasts.

Serves 6 as a starter.