Salmon carpaccio with Lime
Serves: 2-3
This lovely salmon carpaccio recipes makes for a very elegant starter and will please your guests at your next dinner party! The pink peppercorns help create a tasty and colourful dish.
  • 300g fresh salmon fillets
  • 300g coarse salt
  • 100g caster sugar
  • 2 limes
  • 1 pink grapefruit
  • Ground pepper
  • Olive oil
  • Pink peppercorns
  • Fresh basil
  • Pine nuts
  1. In a mixing bowl, place the coarse salt and caster sugar. Mix to combine.
  2. In a small recipient, spread a layer of the salt and sugar mixture. Place the salmon on top and cover with another layer of salt and sugar. Make sure the whole surface of the fish is covered.
  3. Cover the recipient with cling film and leave it to marinate in the fridge for 4 hours.
  4. In the meantime zest and squeeze the lime. Place the zest and juice in a bowl. Add a dash of olive oil and season with pepper.
  5. Peel the pink grapefruit and cut it into segments. Extract the juice from the grapefruit core and add it to the marinade. Set aside.
  6. Once the salmon has marinated for 4 hours (do not exceed this time), rinse it well sith cold water and pat dry with paper towels.
  7. Use a sharp knife to cut very thin slices of salmon, working horizontally from the top. If not serving immediately, lay down the slices on a plate and cover tightly with cling film (touching the salmon).
  8. When ready to serve, stir the marinade and cover the salmon slices with the marinade using a brush. Sprinkle with some fresh cut basil, pine nuts and pink peppercorn and arrange the grapefruit segments on the plate.
Recipe by George Hughes Fishmongers at