Salmon Carpaccio with Preserved Lemon and Chilli

Name: Salmon Carpaccio with Preserved Lemon and Chilli
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 2 small red chillies, finely sliced; 6 teaspoons freshwater salmon roe; 2 punnets micro watercress, snipped; 1 tablespoon chopped chives; 125 ml extra virgin olive oil; 1 tablespoon chopped oregano; 1 tablespoon chopped parsley; 2 teaspoons small capers, rinsed; 40 ml verjuice; 600 g sashimi-grade salmon fillet, skin and bones removed; 1 teaspoon sea salt; 125 ml fresh lemon juice, strained; ½ teaspoon freshly ground black pepper; 1 preserved lemon, finely diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This simple summer dish really shows off the versatility of preserved lemons, and with a gentle spike of chilli, both act as a foil to the salmon’s voluptuous oiliness. The flavours of Morocco adapted to our modern way of preparation – stunning.

Ingredients

600 g sashimi-grade salmon fillet, skin and bones removed
1 teaspoon sea salt
½

Africa
Morocco
Fish course
Starter
Pescatarian
Summer
Gluten-free
Mediterranean

Method

Slice the salmon into 5 mm slices and lay in a large dish in a single layer. Season with salt and pepper.

Mix the lemon juice, verjuice, preserved lemon, chilli, capers, fresh herbs and olive oil together to make a marinade and pour over the fish. Cover and refrigerate for 30 minutes. The fish will ‘cook’ during this time – if you leave it any longer the texture will be altered and the