Salmon and avocado carpaccio

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.

Prep Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 10 minutes
Course Appetiser
Servings 6 as an entrée 



  • 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.


Serve with thinly sliced sour dough bread or your favourite crackers.
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