Gastronomixs

Salmon carpaccio

A variant on the Harry's Bar original, which is made with beef. 

Salmon carpaccio

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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.

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