( SERVES 4 )
Photo by Tam West
The meyer lemon is perfect for this dish as they have a sweet flavour and low acidity.
|500 g||Salmon, sashimi-grade, skin and bones removed|
|1||Meyer lemon, or 2, segmented|
|1 piece||Lemongrass, approx. 2.5 cm, white part only, very finely chopped|
|1 handful||Baby cress, or soft fresh herbs|
- Slice the salmon as thinly as you possibly can and place straight on to serving plates or one large platter. Scatter over the lemon segments, lemongrass and baby cress.
- Place all the dressing ingredients in a jar with a screwtop lid and shake well. Drizzle a little over the salmon and serve the remainder separately.
Make a change
Make toasted rice powder to srinkle over the carpaccio by placing ½ cup jasmine rice in a frying pan or wok and stir-frying over medium heat until the rice is aromatic and lightly toasted. Allow to cool, then grind to a fine powder. Keep in an airtight container.