Salmon Carpaccio
Serves 4
- 1 lb. fresh salmon- sashimi-grade, farm raised Atlantic
- 1 t finely chopped shallot
- 1 T chopped dill
- 1/2 t sea salt
- 1 t light brown sugar
- 1/2 lemon, squeezed
- 1 t lemon zest
- 1/4 C olive oil
- Ground pepper to taste
- 1 T capers
- Dill sprigs for garnish
- Lemon wedges for garnish
- Optional: Swedish Mustard Dill Sauce
Mix shallot, dill, sea salt, sugar, lemon juice, lemon zest, olive oil and pepper in a bowl.
Line a cookie sheet with parchment paper.
Slice fresh salmon on the bias as thinly as possible and arrange the slices on parchment paper.
Spread contents of the bowl on salmon.
Put another sheet of parchment on top of salmon and with food mallet pound lightly, enough to thin the salmon without crushing. Refrigerate for 1- 4 hours.
Remove and serve on platter, garnished with dill sprigs, capers and lemon, or on individual thin slices of brown bread.
Top with a small amount of Mike’s Swedish mustard dill sauce if desired.
