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Huon Salmon Carpaccio

  • 20 mins
    Preparation
  • 5 mins
    Cooking
  • 4
    Serves

  • 500g Sashimi Grade Huon Salmon Side
  • 1 Lemon - Zest + Juice
  • 2 Tbsp Capers
  • 2 Tbsp Chives - chopped
  • 1/3 Cup Extra Virgin Olive oil
  • Handful Rocket Leaves
  • Rye Bread - to serve

  1. 1
    In a small bowl, combine the lemon zest and juice, capers and olive oil. Whisk until well combined. Season with salt and pepper.
  2. 2
    Thinly slice the salmon and arrange on a serving platter.
  3. 3
    Drizzle with the lemon dressing, scatter with the rocket leaves and serve with rye bread.

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