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.
- Preparation:
- 20 Minutes
- Cooking:
- 5 Minutes
- Serves:
- 8
Ingredients
- 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
Method
-
1
Blanch the celeriac in boiling salted water for 20 seconds, remove and refresh in iced water briefly to cool.
-
2
Place the salmon on small plates. Place the baby capers, Parmigiano-Reggiano, celeriac, eschalot and chives on top.
-
3
Decorate the plate by pouring the olive oil around the salmon at the table for your guests.
Huon Salmon carpaccio with Parmiggiano-Reggiano and capers