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 

Ingredients
 
 

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.

Notes

Serve with thinly sliced sour dough bread or your favourite crackers.
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.