Salmon carpaccio with horseradish soy dressing
Super thin salmon carpaccio made easy by freezing the fish first, topped with shaved tomato, spring onion, chili and a punchy horseradish, soy, olive oil and lemon sauce.
What you need
How Maurice does it
- 1
Freeze the raw salmon until firm enough to slice thinly, then shave it very thin using a mandoline slicer.
- 2
Arrange the thin salmon slices in a shallow white plate.
- 3
Shave the tomato thinly with a mandoline and spread the slices evenly over the salmon using tweezers.
- 4
Shave the spring onions super thin with a mandoline and arrange them neatly on top of the tomatoes.
- 5
In a small mixing bowl, combine the horseradish paste, soy sauce, olive oil and the juice of half a lemon, then stir well.
- 6
Cut the red chili in half lengthwise, deseed it and cut into thin matchsticks.
- 7
Arrange the chili strips on top of the plate.
- 8
Spoon the prepared sauce over the dish and serve immediately.
More from the archive
Same cuisine, different dish.
