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.

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.

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