Warm Carpaccio of Organic Scottish Salmon with Spiced Shallot Vinaigrette


Preparation info

  • Difficulty


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

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.


  • 500 g thinly sliced organic Scottish salmon
  • Maldon sea salt
  • Handful of young shoots, ideally coriander, or chives

For the Spiced Shallot Vinaigrette

  • 6 large shallots, finely chopped
  • 20 g butter
  • 100 ml extra-virgin olive oil, plus more for drizzling
  • Sprig of thyme, chopped
  • Pinch of crushed chilli
  • 2 tablespoons runny honey
  • 100 ml Merlot vinegar or Cabernet Sauvignon vinegar
  • 200 ml full-bodied red wine


First make the spiced shallot vinaigrette: lightly sweat the shallots in the butter and oil with the thyme and chilli until the shallots are translucent. Add the honey and bring to the boil. Add the vinegar and reduce by two-thirds. Add the red wine and reduce until syrupy. Set aside.

Preheat a hot grill.

Arrange the salmon on serving plates and dot the vinaigrette all over it. Drizzle with a little olive oil, sprinkle over a little Maldon sea salt and quickly flash under the hot grill until the salmon just goes opaque.

Finally strew some young shoots or chives over the top to serve.