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Salmon carpaccio with walnut & dill pistou
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Ingredients:
  • 300g salmon fillet, skin removed
  • 20g walnut halves, finely chopped
  • 20.00 ml drained capers, chopped
  • 20.00 ml chopped fresh dill
  • 2 tsp finely shredded lemon rind
  • Salt & freshly ground black pepper
  • 100g watercress, sprigs picked, washed, dried
  • 50g snow pea sprouts, cut in half
  • 1 small red onion, halved, thinly sliced
  • Freshly ground black pepper
  • 1 lemon, quartered
Instructions:
  • Wrap the salmon in plastic wrap and chill in the freezer for 45 minutes, or until nearly frozen.
  • To prepare the walnut and dill pistou, toast walnuts in a small non-stick frying pan over medium heat for 2 minutes. Finely chop the toasted walnuts and mix with capers, dill, lemon rind, oil, salt, and pepper in a small bowl.
  • Thinly slice the salmon with a sharp knife, then arrange the slices neatly on one side of the serving plates.
  • In a bowl, mix together the watercress, snow pea sprouts, and red onion. Drizzle with oil and toss gently. Transfer the mixture onto serving plates.
  • Top the salmon with a flavorful walnut pistou, season with pepper, and garnish with a lemon wedge before serving promptly.

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