Salmon Carpaccio with Lime and Japanese Pickled Ginger

Recipe By :fresh magazine.
Serving Size : 6

450 grams salmon fillet -- (1 pound) (from the head end or middle)
150 ml light olive oil -- (1/4 pt) plus extra for brushing
175 ml fresh lime juice -- (6 fl oz)
1/2 tsp caster sugar
1/2 tsp salt
2 mild red chilies -- seeded and finely shredded
1 Tbsp Japanese pickled ginger -- very finely sliced
1/2 tsp cracked black pepper
1 small red onion -- finely chopped
1 Tbsp fresh coriander -- chopped, to garnish

To prepare the salmon, trim the fillet of any brown flesh and check for
bones, which should be removed with tweezers or small pliers. With a long,
sharp knife, cut the fillet into 12 thin slices. Lightly oil some cling
film or greaseproof paper and put the salmon slices on top in a single
layer, then fold over to cover the fish completely Using a small rolling
pin or cleaver, flatten each slice so that it is very thin and even The
salmon can be prepared ahead to this point and then covered and chilled
until you need it.

To make the dressing, put the lime juice in a small bowl with the sugar
and salt and then whisk to dissolve Add the olive oil, chili, ginger,
pepper and red onion and briefly whisk again to combine. To serve, arrange
the slices of salmon on serving plates and spoon over an even layer of the
dressing. Set aside at room temperature to marinade for 10 minutes. The
salmon will change colour and begin to 'cook' in the dressing Scatter the
coriander over and serve at once.

Serves four-six

Description: "This would make a fantastic starter on Christmas day and is
my twist on the classic Italian Carpaccio that's made with very thinly
sliced raw beef, instead, I've borrowed the term and used a combination of
Asian flavours that are guaranteed to bring

S(mc formatted by): "chef Dave"
Copyright: "Jan 2006"
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Per Serving (excluding unknown items): 106 Calories; 3g Fat (22.5%
calories
from fat); 15g Protein; 5g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol;
229mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0
Fruit; 0 Fat.

Suggested Wine: Fleury Champagne

NOTES : This would make a fantastic starter on Christmas day and is my
twist
on the classic Italian Carpaccio that's made with very thinly sliced raw
beef, instead, I've borrowed the term and used a combination of Asian
flavours that are guaranteed to bring even the most jaded palette alive


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