Ingredients

Check off ingredients as you go

For 1 large plate of carpaccio

• 300g (10.5 oz) fresh salmon fillets (previously frozen)
• juice and zest of 1 lime (or lemon)
• 1 tbsp pink peppercorns
• 1 shallot (finely minced)
• a drizzle of olive oil
• a few sprigs of dill (optional)

If you change the number of serving, consider adjusting cooking times!

1. On a cutting board, using a sharp smooth-blade knife, slice the salmon thinly. It must be very cold or you’ll have difficulty making thin slices. Arrange the slices on a serving plate.
2. Pour the lime juice over, season with salt and pepper, scatter a few pink peppercorns, distribute the finely minced shallot and lime zest. Refrigerate until ready to serve.
3. Just before serving, drizzle with olive oil and garnish with a few sprigs of dill.

This carpaccio is delicious served with lightly toasted bread slices.

If you enjoy carpaccio, you’ll likely love gravlax salmon.

🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew lexicon of fish so you can navigate your options and discover the choices available to you!