Carpaccio of salmon with remoulade sauce

title="Carpaccio of salmon with remoulade sauce"
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(3) Rate it

• 0:25 Prep


• 0:05 Cook


• 
  6 Servings


• Capable cooks

This gourmet salmon carpacchio dish will give a restaurant quality feel to your dining experience.

Featured in
Valentine's Day, Starters recipes

Ingredients

• 4 anchovies


• 2 tablespoons baby capers


• 1 tablespoon cornichons*


• 2 eschallots (shallots)


• 1 tablespoon chopped flat-leaf parsley


• 250ml (1 cup) good-quality mayonnaise


• 20ml (1 tablespoon) extra virgin olive oil, plus extra to brush


• 500g smoked salmon or trout


• 50g salmon roe*


• 1 1/2 tablespoons chopped chives, to garnish


• Baby salad leaves, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Place anchovies, half the capers, cornichons, eschallots and parsley in a food processor and process until finely chopped.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add mayonnaise and process for a few seconds to combine. Place in a squeezy bottle, or a serving dish.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat the olive oil in a frying pan over medium heat. Add remaining capers and fry until crisp. Drain on a paper towel. Layer salmon over four serving plates and brush with olive oil. Sprinkle with fried capers, roe and chives.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Place some salad in the centre of each plate and zigzag or drizzle the sauce over each plate and season with black pepper.
  
  
  

Nutrition

• 1321 kj

  Energy




• 21g

  Fat Total




• 3g

  Saturated Fat





• 22g

  Protein




• 87mg

  Cholesterol




• 1545.81mg

  Sodium




• 7g

  Carbs (sugar)




• 9g

  Carbs (total)

All nutrition values are per serve

Notes

* Available from delicatessens.

• Author: Valli Little


• Image credit: Ian Wallace


• Publication: Taste.com.au

Source: taste.com.au