Salmon carpaccio
A variant on the Harry's Bar original, which is made with beef.
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Ingredients
|
500 |
g |
fillet of salmon |
|
175 |
ml |
mayonnaise |
|
2 |
tsp |
lime juice |
|
1 |
tsp |
Worcestershire sauce |
|
40 |
ml |
milk |
|
|
|
salt and pepper |
Preparation method
- Skin the fillet of salmon and use a very sharp knife to cut thin tranches on the diagonal and place on the plates.
- Make a sauce by combining the mayonnaise, lime juice, Worcestershire sauce and milk. Season to taste with salt and pepper.
- Dress the carpaccio with the sauce and serve immediately.
Serving suggestions
- As a starter with deep-fried capers, rocket and parmesan cheese.
- As an amuse-bouche. Use the thin salmon slices to create a package or bombe around a tangy salad, e.g. with fennel and a chive mayonnaise.