Salmon carpaccio with tarragon, avocado & orange

Orange, avocado and salmon slices on a plate topped with red berry, citrus zest and herb with a fork on pale blue table top
Try this beautiful fresh salmon carpaccio with tarragon, orange, avocado and pomegranate seeds for a simple but delicious festive starter. Prepare ahead and serve chilled, with your favourite drinks.

Prep Time 10 minutes
Marinating Time 15 minutes
Total Time 25 minutes
Course Appetiser
Servings 6



  • Slice the salmon thinly with a sharp knife and lay on a shallow dish. Spread tarragon all over the fish.
  • In a small bowl, mix orange juice, lemon juice, orange zest and oil. Season with salt and freshly ground black pepper.
  • Pour orange mixture over the fish and tarragon. Cover, and chill in the fridge for 15 minutes or until ready to serve.
  • Arrange the salmon, avocado and orange segments attractively on a platter. Top with pomegranate seeds and drizzle the remaining marinade. Garnish with some extra fresh tarragon. Enjoy.


Tip: Ask your local seafood shop for the freshest Regal Marlborough King Salmon.
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