Ingredients Print

Check off ingredients as you go

Makes 1 large platter of carpaccio

• 300 g (10.5 oz) fresh salmon fillet (previously frozen)
• juice and zest of 1 lemon (lime, preferably)
• 1 Tbsp pink peppercorns
• 1 shallot (finely sliced)
• 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 knife with a smooth (non-serrated) blade, slice the salmon thinly. It needs to be very cold, otherwise you’ll have a hard time getting thin slices. Arrange the slices on a serving platter.
2. Pour over the lime juice, season with salt and pepper, scatter a few pink peppercorns, spread the finely sliced shallot over the top, then the lime zest. Chill until ready to serve.
3. Just before serving, drizzle with olive oil and top with a few sprigs of dill.

This carpaccio is delicious served with slices of lightly toasted bread.

If you like carpaccio, you’ll probably love gravlax salmon too.

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