Salmon Carpaccio

Servings: 4

400 grams very fresh Salmon
2 scallions
3 stalks Dill
4 Tbsps lemon juice
4 Tbsps olive oil
Some Sea salt
Some peppers

Baby rocket leaves for serving

Rinse the salmon under cold water, pat dry, and slice very thin. Arrange decoratively on 4 plates.
Rinse, trim, and thinly slice the scallions.
Rinse and dry the dill, then finely chop. Mix with lemon juice, oil, and scallions. Season to taste with salt and pepper.
Divide the spring onion mixture over the salmon, and serve.

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