Salmon and avocado carpaccio

Name: Salmon and Avocado Carpaccio
Prep time: 10 min
Total time: 70 min
Ingredients: 300 g fresh salmon (as fillet (or cold smoked salmon)); 1 tsp caster sugar; 2 tbsp ponzu; 2 tbsp Olivado Extra Virgin Avocado oil with Lemon Zest; A handful of alfalfa sprouts; A handful snow pea shoots; ½ ripe avocado (sliced)

salmon slices and avocado slices toppd with sprouts and a lemon wedge on a plate.

This non-cook starter is easy but impressive. It's a deliciously fresh way to start a dinner party.

Print Pin Rate

Prep Time 10

Chilling time 1

Total Time 1 10

Course Appetiser

Servings as an entrée

Ingredients

300 g fresh salmon as fillet (or cold smoked salmon)
1 tsp caster sugar
2 tbsp ponzu
2 tbsp Olivado Extra Virgin Avocado oil with Lemon Zest
A handful of alfalfa sprouts
A handful snow pea shoots
½ ripe avocado sliced

Instructions

Rinse and dry the fish, then wrap in cling film and freeze for one hour to make slicing easier. Mix ponzu, sugar and avocado oil in a small bowl.
Unwrap the salmon and slice diagonally into very thin pieces. Arrange a layer of the salmon over a 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 one hour. Meanwhile, slice avocado thinly.
Arrange the salmon and avocado slices attractively on a platter and top with alfalfa, scatter snow pea shoots. Serve with lemon wedges.