Tuesday, June 12, 2012

Salmon carpaccio with cold-infused hot pepper oil


Fresh salmon. Really fresh. It doesn't need freezing, which enables the thinely cutting - you can feel the taste of the fish far better if it is cut in 1/8 inch (0.3 cm) slices. Just an hour in a fridge, some cold-infused hot pepper oil, some capers for a salty-bitter taste and some fresh lemon juice. And a slice of bread. Enough for a healthy breakfast, lunch or dinner. That is the way I like it.




Ingredients:
  • 220 g (1/2 lb) salmon fillet, skin removed
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp light olive oil
  • 3 hot peppers
  • 2 Tbsp salted capers, drained
  • ground sea salt and pepper to taste
  • slices of whole grain bread or toasted bagette to serve
Preparation:
Prepare the hot pepper oil some hours or a day in advance. Deseed and chop finely the peppers and pour the olive oil over them. Let on a room temperature for some hours or even a day. Pour the oil into the bowl through a strainer. Remove the peppers and add the lemon juice to the olive oil.
Set salmon on a chopping board and cut into thin slices. Pour the olive oil-lemon juice above, evenly scatter the capers and give a sprinkling of salt and pepper. Serve immediately.

6 comments:

  1. 0.3 mm might be a little too thin.

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    1. You are right, thank you, 0.3 cm is the right figure.

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  2. These salmon pictures are beautiful! Did you cure the salmon at all?

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    Replies
    1. Thank you, biscuit of today! No, it is not cured, just fresh fish with hot pepper oil above (believe me, the pepper oil gives unique taste to the salmon),some capers for a bitter taste, some lemon and that is all!

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  3. Meli, everything is just lovely. I see that you adore seafood like me. I want to prepare salmon. Do you know where i can bye fresh salmon? I am Kikos mother. The pictures are lovely. In two weeks we go skiing in Tirol and i can make blog with photos.
    See you soon

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    Replies
    1. Yes, Kate, little boys are not always happy with seafood - Peter is the same as Kiko, he is also not a big fan. But the recipe is delicious and I hope, you both with Stefan will like it. Piccadilly's stores have always fresh seafood.

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