I saw Mark Sargeant cook this Carppacio of Salmon on Food TV yesterday.
With Christmas coming up, I am always looking for exciting ways to cook Salmon.
We only get farmed Salmon here in New Zealand shops.
(You can get Wild Salmon, but you have to hunt it.)
I actually bought this filet at the supermarket.
On Christmas Day, we are going to stay at Riverside Matakana...family en masse.
We don't have an oven, just hobs and BBQs.
You could do this recipe on the BBQ as long it has a lid, so you can get a really good hot temperature.
This is so fabulous. I am drooling.
You need boned and skinned filet of Salmon.
I butterflied this piece, to get the salmon nice and thin.
Pre heat 205C
Line a baking sheet with baking paper
add 1 tablespoon of Extra Virgin Olive Oil
Season with sea salt and freshly ground black pepper
Grate the zest of 1/2 large lemon
Pop into the oven
Just 6 minutes
Remove from oven and onto a serving dish
I just chopped a few chives over the top
Sorry not very Chefy looking but I'm not a Chef.
Roll on Christmas Day.
I am having problems, keeping my greedy hands off it.
We shall have it for dinner, with some Couscous I think.