SALMON CARPACCI WITH DILL AND MUSTARD DRESSING

By pat1908

FROM WORD DOCS

Ingredients

• 1 lb/450 gr salmon fillet, skinned
• 1 fl oz/25ml olive oil
• 2 tsp /10 ml balsamic vinegar
• 1 lemon
• 1 tbsp/15 ml chopped fresh dill
• 1 tbsp/15 ml soft brown sugar
• salt and pepper
• For The Dressing
• 1 tbsp/15 ml white wine vinegar
• 2 tsp/10ml sugar
• 4 tsp/20 ml Dijon mustard
• salt and white pepper
• 4 fl oz/100 ml olive oil
• 1 tbsp/15 ml hazelnut oil
• 2 tbsp/30 ml chopped fresh dill

Preparation

Step 1

Slice the salmon into 1/2 in/1cm slices, place under a sheet of greaseproof paper and gently bat out slightly. Place in a non-metallic dish. Mix together the olive oil, balsamic vinegar, lemon rind and 3 tbsp/45 ml juice, dill, sugar and seasoning. Pour over the salmon to coat, cover and marinate in the fridge overnight, turning once. Meanwhile make the dressing. Whisk together the vinegar and sugar, until the sugar has dissolved. Stir in the mustard and seasoning., Gradually whisk in the oil in a slow steady stream until smooth. Stir in the dill. To serve, drain the salmon from the marinade and arrange on plates, serve with the dill and mustard sauce.

* The vinegar and lemon juice in the marinade “cooks” the fish. If you prefer, preheat the oven to Mark 8/450 F/230C, drain the salmon from the marinade, arrange on baking sheets and flash cook for 1 1/2 minutes before serving. Another easy alternative is to try making the
dish using smoked salmon.