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Carpaccio of Salmon


A dish we make with wild salmon and sea trout. It's simply tossed "cooked" in the citrus marinade. Freezing the fish for 3-4 hours before preparing will kill any parasites that might be present and will make it much easier to slice thinly.

I like to use a pinch of szechuan peppercorns in this dish.


Ask your fishmonger if the fish you are buying is suitable to be eaten raw; not all salmon or sea trout is. And if she or he is a good fishmonger ask for the pin bones to be removed.

I often make this dish by slicing the salmon lengthwise, extremely thinly, but that takes patience and an extremely sharp ham/salmon knife. It works just as well to cut the fish on the bias (i.e. at an angle of 45° see the photo above), in thin slices, but remove the skin before cutting.

This, like ceviche, is a dish to be prepared and eaten. Don't keep it hanging around.


  • 300g\10oz fillet of Salmon, pin bones removed
  • 2 tablespoons of olive oil
  • Juice of ½ lime
  • Handful of dill
  • Large pinch of sea salt
  • ½ Teaspoon of pink peppercorns
  • ½ Dozen szechuan peppercorns (optional)

Tools of the Trade

  • A pair of fishbone pliers or tweezers to remove those bones
  • Pestle & Mortar or blender


Make the marinade. Roughly crush the peppercorns with the lime juice, olive oil, sea salt and dill.

Slice the fish into thin slices and mix in a bowl with the marinade.

Leave to chill for thirty minutes, then serve with crusty bread.


Take a ripe avocado, peel, thinly slice and serve interwoven with the salmon.