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SALMON CARPACCIO WITH GRANADILLA, CAPERBERRY AND CELERY MAYO
Salmon carpaccio with granadilla, caperberry and celery mayo
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Slice fresh raw salmon fillets ultra thin and marinate in a soya, lime, dried chilli, ginger, lemongrass and rice-wine vinegar dressing. Serve immediately, garnished with cucumber ribbons.



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Recipe by: Abigail Donnelly
Serves: 6
Dietary considerations: Low carb / Pescatarian / Dairy free / Heart friendly
Category: Easy / Quick / Gourmet
Prep time: 20 minutes
Ingredients:
600 g fresh salmon
For the mayo:
1 free-range egg yolk
½ cup extra virgin olive oil
sea salt and freshly ground black pepper, to season
1 stalk celery, finely chopped
8 caperberries, finely chopped
pulp of 3 granadillas
red onion, sliced into rings, to serve
rocket, to serve
cucumber ribbons, to serve
Cooking instructions:

Slice the salmon into thin slices. Chill until needed.

To make the mayo, place the egg yolk in a bowl and mix in the lemon juice.

Gently pour in the oil from a height, beating continuously until thick.

Season and mix in the celery, caperberries and granadilla pulp.

Pile the onion, rocket and cucumber on top of the fish, and spoon over the mayo.


Cook’s note: Slices of tuna can also be added.


Per serving: 1324.8kJ, 20.6g protein, 25.4g fat, 1.0g carbs

 
Wine: Springfield Wild Yeast Chardonnay 2005


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Sensational salmon

For its colour alone, fresh salmon is a festive choice. But it's prized, too, for its richness and texture, and its skin, cooked to a crunchy crispness, is an irresistible treat.

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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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