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Salmon and sea bass carpaccio

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Photo: Barbara Toselli
Photo: Barbara Toselli

    This is the Italian Jewish version of ceviche and is an ideal summer dish - great as a starter or as part of a buffet. the simple marinade in lemon and chives allows the fish to shine. You can replace salmon and sea bass with any other fish you prefer - sea bream or trout are great alternatives. I like to serve it on a bed of rocket, for extra texture, colour and flavour, but you can leave it out.

    Serves: 6 as a starter or main course

    Preparation: 15 mins + 30 mins to marinate

    Ingredients

    ● 500g fresh salmon, ideally sushi grade, de-boned
    ● 500g (approximately 4 fillets) fresh sea bass, ideally sushi grade, de-boned
    ● 2 lemons, juice only
    ● 1 tsp sea salt
    ● ½ tsp ground black pepper
    ● 70-80ml extra virgin olive oil
    ● Small bunch of chives, finely chopped
    ● 80g fresh wild rocket (optional)

    Method

    ● Check the fish fillets for bones, rinse and pat dry. With a large sharp knife, finely slice them lengthways into thin, almost see-through slices. Place the fish slices into 2 shallow dishes - one for each type of fish. Don't worry if some slices break up, the plated slices will look and taste great.

    ● Create the dressing by mixing the lemon, salt, pepper and olive oil in a jar. Shake it well and pour three quarters of the dressing and half of the chives on the fish.

    ● Stir well, cover, refrigerate and marinate for 20 to 30 minutes.

    ● Before serving, add the rest of the dressing and stir well. Taste and add more seasoning and dressing if it needs it.

    ● Spread a layer of rocket on a shallow serving platter or on each starter plate. Lay the fish slices on top. Sprinkle over the remaining chives and drizzle with a little extra virgin olive oil.

    ● Serve at room temperature, alone or with bread, crackers or grissini.

    Method
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