Salmon Carpaccio with Mango Salsa
CHEF’S TIP: Toast sesame seeds in a low 140°C oven for about 10 minutes. Black and white sesame seeds make a beautiful display.
Serves 6
Ingredients
- 350g (12 oz) fresh or smoked salmon
- chives, thinly sliced
- toasted sesame seeds
- black pepper
- For the Marinade
- 60ml (¼ cup) olive oil
- 10ml (2 tsp) Dijon mustard
- 10ml (2 tsp) wasabi powder
- 15ml (1 tbs) fresh lime juice
- 45ml (3 tbs) rice or apple cider vinegar
- 15ml (1 tbs) soya sauce
- 30ml (2 tbs) sweet chilli sauce
- 15ml (1 tbs) castor sugar
- coarse salt and black pepper
- For the Mango Salsa
- ½ large mango
- 1 avocado
- 30ml (2 tbs) parsley
- reserved marinade
Method
- Half freeze the fresh salmon and then slice as thinly as possible. Layer it on a platter.
- (If using smoked salmon, fan thin slices on a platter.)
- Drizzle with marinade about half an hour before serving, reserving some for tossing with the salsa. Then sprinkle with the thinly sliced chives and sesame seeds. Top with black pepper.
- For the Marinade
- Whisk all ingredients together. Set aside until ready to use.
- For the Mango Salsa
- Chop the mango, avocado and parsley. Toss all the ingredients together. Spoon into the centre of platter.