@keetasdishdiaries: SALMON CARPACCIO Ingredients • 200g fresh sashimi-grade salmon • 1 tablespoon capers, drained • 1 tablespoon fresh dill sprigs • ¼ small Spanish onion, very thinly sliced • ½ lemon, for squeezing just before serving • 1 tablespoon extra virgin olive oil • Salt and cracked black pepper, to taste Method 1. Slice the Salmon – Using a very sharp knife, slice the salmon as thinly as possible. 2. Flatten the Salmon – Lay a sheet of cling wrap on a clean surface. Arrange the salmon slices in a circular pattern with the edges slightly overlapping. Place another sheet of cling wrap over the top. 3. Pound to Even Thinness – Using a mallet or the back of a small pan, gently pound the salmon until it becomes paper-thin. Be careful not to break it apart. 4. Flip onto the Plate – Remove the top layer of cling wrap. Place a serving plate upside-down over the salmon, then carefully flip the entire setup so the salmon transfers onto the plate. Remove the remaining cling wrap. 5. Garnish & Season – Scatter the thinly sliced Spanish onion, capers, and fresh dill sprigs evenly over the salmon. Drizzle with olive oil, then season with salt and cracked black pepper. 6. Final Touch – Just before serving, squeeze the fresh lemon half over the carpaccio. 7. Serve Immediately – Enjoy as a light appetiser, paired with crusty bread or on its own. #salmon #CapCut

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Sunday 15 June 2025 21:18:12 GMT