Huon Salmon carpaccio with Parmiggiano-Reggiano and capers

A fresh and vibrant way to prepare Huon sashimi grade salmon that will impress your guests and take minimal effort.

Huon Salmon carpaccio with Parmiggiano-Reggiano and capers
Preparation:
20 Minutes
Cooking:
5 Minutes
Serves:
8

  • 1/2 side Fresh Huon Salmon, skinned, boned using boning tweezers and sliced thinly
  • 150g Celeriac, peeled and cut into fine brunoise (tiny dice)
  • 1 tsp Baby capers, washed
  • 1/2 cup Shaved or grated Parmigiano-Reggiano
  • 3 Eschalot, peeled and cut into brunoise a few chives, cut into little stick
  • 100ml Extra virgin olive oil

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