Salmon Carpaccio io with Dill Pistou

SERVES 2

Salmon Fillet 250 g, from the thick end, pin boned and skinned

Fresh Red Chili 1

Lime 1, zest and juice

Olive Oil 1 Tbs Cucumber ½

Cracked Black Pepper to taste

Salt ¼ tsp Dill Pistou1 half a quantity

Dill Sprigs for garnish

1 MAKE sure the salmon is absolutely free of all skin, bones, scales and fat. Cut into 4 thin slices across the grain on a 45° angle.

2 PLACE a salmon slice between two sheets of baking paper. Using a rolling pin or mallet, gently pat out the meat and slowly flatten it working from the inside to the outside so that the meat is around twice the length and width from when you started. Repeat with the other slices. You can store the fish refrigerated between the paper until serving time.

3 FOR the salsa, remove all seeds and white pith from the chilli then as finely as you can dice and place in a mixing bowl with the lime zest, lime juice and olive oil. Slice the cucumber in half along the length then scoop out the seeds. Dice the cucumber fine and add this to the mixing bowl. Stir the ingredients together.

4 TO serve, use 2 slices of salmon per plate. Pull the paper away from 1 side of each salmon slice then place onto a plate, salmon side down. Pull away the paper at a sharp angle and discard. Repair any holes by pushing the flesh together to give the salmon a seamless look.

5 SPRINKLE the vegetable salsa evenly over the salmon including any of the remaining juice. Season well with salt and cracked black pepper. Dot with the dill pistou and finish with a few extra sprigs of dill. Serve immediately. Basic pistou made with dill.