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Fresh salmon carpaccio

Fresh salmon carpaccio

This no-cook starter is easy, impressive and a deliciously fresh way to start a meal

Ingredients: 800g very fresh salmon,2 lemons,2 tbsp chopped dill,2 shallots, finely chopped,2 tsp caster sugar,2 tbsp extra-virgin olive oil,1 tbsp capers, drained and dried,salad leaves and brown bread, to serve

Instructions: Rinse and dry the salmon, then wrap in cling film and freeze for 1 hr to make slicing easier. Meanwhile, finely grate the zest from one lemon and squeeze the juice from both. Mix in a bowl with the dill, shallots, sugar and 1 tsp sea salt. Add the olive oil and whisk to amalgamate.,Unwrap the salmon and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon. Arrange a layer of the salmon over a large shallow dish, then spoon over a little of the marinade – spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.,To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves. Serve with thinly sliced brown bread or soda bread.

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