Fresh Salmon Carpaccio with Pink Peppercorns

Fresh Salmon Carpaccio with Pink Peppercorns

Make it quick, fresh and healthy. 

Ingredients for 4 servings:

  • 700 g of fresh salmon without skin
  • 2 limes
  • 4 cm of fresh ginger
  • pink pepper to taste
  • extra virgin olive oil
  • salt to taste
  • mint leaves

Follow these steps:

For lovers of fresh filleted fish (it takes longer, but the result is stunning):
If you buy salmon fillet, be sure to remove all the bones with tweezers. Some supermarkets offer the service of cleaning fish from bones. To check that you have removed all of them, gently run your fingers over the salmon fillet first in one direction, then in the other.

Transfer the salmon to a plate and put it in the freezer for 96 hours (4 days) at -18 degrees or, if you have one, in the blast chiller for 48 hours at -24 degrees.

After this time, let it gradually defrost in the refrigerator for a few hours. When it is still hard, cut it into thin slices with a sharp knife with a long, smooth blade.

Transfer it to serving dishes, season with a drizzle of extra virgin olive oil, salt, grated ginger and crushed pink pepper. Complete with lime slices and a few drops of juice and mint leaves to taste.

For those who have less time but still want a classy dish:
Buy the smoked salmon already sliced, serve it on a serving plate, season with a drizzle of extra virgin olive oil, salt, grated ginger and crushed pink pepper.

If you don’t have a mortar, crush the pepper on the cutting board with a knife. Then mix it with oil, salt and ginger for 10 seconds in the blender.

Complete with lime slices and a few drops of juice and mint leaves to taste.

Fancy hint:

Pink pepper is the perfect spice for this dish, but even the Szechuan one exalts the taste of the fish!

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe: