Happy 2014 Everyone!
I hope that you have all had a wonderful holiday period and are feeling refreshed and ready for the new year and everything 2014 is going to throw your way! I know I certainly am 🙂
It has been terribly quite over here on LCHF…What? And I apologise. However, I have a great recipe that I want to share with you today and will be the official kickstart I needed for 2014:
Salmon Carpaccio with Salsa Verde
This has to be the simplest, quickest and yet most elegant LCHF starter I have made – and I think you guys will love it. Well if you like raw fish that is 😉
My mother and I got inspiration for this dish from a recipe we found in the newspaper here in Singapore, however we changed it to suite what we had at home and it worked perfectly.
This is what you need:
- 1 fillet of frozen salmon
- 1 bunch chinese celery (coriander would work perfectly for this as well!)
- 1/2 cup olive oil
- 2 coves garlic peeled
- 2 green chillies, cut into pieces
- Juice of 1/2 lemon
- 1 tsp salt or to taste,
This is what you do:
Remove the frozen salmon from the freezer and place it in the fridge to thaw partially.
Wash and roughly chop the chinese celery and then place the chopped leaves in the food processor. Cover them with olive oil, lemon juice, garlic, chillies, salt and pepper and blend everything together into an emulsion. If the sauce is too thick add more oil. Keep the sauce in the fridge.
The salmon should be only partially thawed so that it is easy for you to slice. With a sharp knife thinly slice the salmon in 1/2 cm thick slices. I would calculate 3 to 4 slices per person.
Place the slices neatly on a plate and drizzle the sauce over the salmon and serve immediately
On another note, I’m currently in Singapore visiting my parents and am lucky enough to be based here for the next few months, so you will be seeing an increased focus on LCHF and Asian food – which will be a challenge but one I’m sure I can do 🙂