Warm Carpaccio of Organic Scottish Salmon with Spiced Shallot Vinaigrette

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.