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. 1

    Blanch the celeriac in boiling salted water for 20 seconds, remove and refresh in iced water briefly to cool.

  2. 2

    Place the salmon on small plates. Place the baby capers, Parmigiano-Reggiano, celeriac, eschalot and chives on top.

  3. 3

    Decorate the plate by pouring the olive oil around the salmon at the table for your guests.

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