Salmone in carpaccio

Name: Salmone in carpaccio (Salmon carpaccio)
Yield: Serves 10
Cuisine: Italian
Ingredients: 2 tablespoons capers, chopped, to serve; 2 tablespoons dried, wild fennel flowers (or seeds), crumbled; 2 tablespoons caster (superfine) sugar; 2 tablespoons chopped fresh tarragon; 2 tablespoons fresh thyme; juice of 2 lemons; one fillet of fresh salmon, about 1 kg (2 lb 4 oz); 250 ml (1 cup) olive oil; freshly ground black pepper; 1½ tablespoons fine salt

Salmon carpaccio

Preparation info

Serves
10

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This elegant dish is prepared ahead of time and refrigerated, which makes it quite convenient to prepare even for a large group. The herbs render a delicious flavour — if you can’t find fennel flowers, use some coarsely crushed fennel seeds or even fresh fennel leaves.

Ingredients

one fillet of fresh salmon, about 1 kg (2 lb 4 oz)
1½ tablespoons fine salt
2 tablespoons

Europe
Italy
Starter
Pescatarian
Gluten-free
December
Mediterranean
Tuscany

Method

Clean and skin the salmon fillet removing any bones using your fingers or even with a pair of tweezers. You can run your hand along the salmon fillet in the opposite direction of the bones to place them. Put the salmon fillet into a dish with a rim, where it fits compactly in a single layer, keeping it in one piece, if possible, or two.

Make a mix with the salt, sugar and herbs, and spr