Warm Carpaccio of Organic Scottish Salmon with Spiced Shallot Vinaigrette

Preparation info
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Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

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It is essential when giving salmon this treatment that you first get the grill really good and hot, and that you only flash the fish under it very briefly – just long enough for it to start turning opaque. Do not allow it to cook all the way through or it will become dry. The Merlot/Cabernet Sauvignon vinegar really imparts just the right balance of sweet and sour flavours. If you can’t get them, any very good-quality red wine vinegar or even a fine balsamic will be almost as good.