Fish Easy Entrees Italian

Carpaccio of salmon with remoulade sauce

Name: Carpaccio of salmon with remoulade sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Cuisine: /french, /italian
Ingredients: 4 anchovies; 2 tablespoons baby capers; 1 tablespoon cornichons*; 2 eschallots (shallots); 1 tablespoon chopped flat-leaf parsley; 250ml (1 cup) good-quality mayonnaise; 20ml (1 tablespoon) extra virgin olive oil, plus extra to brush; 500g smoked salmon or trout; 50g salmon roe*; 1 1/2 tablespoons chopped chives, to garnish; Baby salad leaves, to serve

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25m

05m

Carpaccio of salmon with remoulade sauce

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This gourmet salmon carpacchio dish will give a restaurant quality feel to your dining experience.

4 anchovies
2 tablespoons baby capers
1 tablespoon cornichons*
2 eschallots (shallots)
1 tablespoon chopped flat-leaf parsley
250ml (1 cup) good-quality mayonnaise
20ml (1 tablespoon) extra virgin olive oil, plus extra to brush
500g smoked salmon or trout
50g salmon roe*
1 1/2 tablespoons chopped chives, to garnish
Baby salad leaves, to serve

Method

1.

Place anchovies, half the capers, cornichons, eschallots and parsley in a food processor and process until finely chopped.
2.

Add mayonnaise and process for a few seconds to combine. Place in a squeezy bottle, or a serving dish.
3.

Heat the olive oil in a frying pan over medium heat. Add remaining capers and fry until crisp. Drain on a paper towel. Layer salmon over four serving plates and brush with olive oil. Sprinkle with fried capers, roe and chives.
4.

Place some salad in the centre of each plate and zigzag or drizzle the sauce over each plate and season with black pepper.