This carpaccio of salmon is a mouth watering combination of fresh flavours and textures. Thinly sliced salmon, paired with crisp apple and vibrant greens, is elevated with a zesty grapefruit dressing.
Ingredients
160g of salmon fillet (try to get a belly fillet)
1 mandarin (segmented and membranes removed)
1/2 Granny Smith apple
micro green or edible flowers
25ml of freshly squeezed grapefruit juiceÂ
25ml olive oil
Salt and pepper
Method
Tips:Â
To prepare for a dinner party, you can slice the salmon and julienne the apple in advance, keeping them refrigerated until ready to assemble. Additionally, you can mix the dressing and store it in the fridge, allowing the flavours to meld. Drizzle the dressing over the salmon just before serving to maintain freshness and vibrancy.
If you want to use the recipe as a main, double the quantity of salmon and add crispy salad leaves such as endives or gem lettuce.
Step 1
Slice the salmon into thin slices, ensuring they are no thicker than 4mm, and arrange them in a single layer on a plate.Â
For best results, place the salmon fillet in the freezer for 45 minutes beforehand to firm up. This will make it easier to slice thinly.
Step 2
Julienne the apple, segment and remove the membranes of the mandarin and arrange it on top of the sliced salmon, along with the edible greens. This adds a crisp and refreshing contrast to the rich salmon.
Step 3
To create the dressing, mix the grapefruit juice, olive oil, salt, and pepper in a small jar. Adjust the seasoning to taste, keeping in mind the grapefruit's natural tartness.
Step 4
Drizzle the prepared dressing over the carpaccio just before serving, ensuring each slice is lightly coated.Â