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Lemon & pepper smoked sockeye salmon carpaccio

Serves: 6

Cooking Time: 20mins

Method

Ingredients
  1. To make the pickled cucumber, mix and warm vinegar, lemon juice, sugar and salt until dissolved. Add the mustard seeds and crushed pink peppercorns. Toss with cucumber and leave for 10 minutes.
  2. Soften fennel with a pinch of salt and a squeeze of lemon. Add lemon peel strips.
  3. Arrange smoked sockeye slices in delicate folds across a chilled platter, creating a natural carpaccio layout.
  4. Scatter fennel and pickled cucumber over and around the salmon, keeping the arrangement light and elegant.
  5. Drizzle with olive oil and lemon zest. Add chopped dill and chives. Season with a pinch of black pepper.

What you’ll need:

Pickled Cucumber with Mustard Seeds & Pink Peppercorns

  • 1 cucumber, thinly sliced or ribboned
  • 1 tbsp white wine vinegar 
  • 1 tsp lemon juice
  • 1 tsp sugar
  • ¼ tsp sea salt
  • 1 tsp mustard seeds
  • 1 tsp pink peppercorns, lightly crushed

Carpaccio

  • 290g lemon & pepper smoked salmon
  • 1 small fennel bulb, very thinly sliced
  • 2-3 dill twigs and/or chives
  • 1 lemon - Zest and small strip of peel 
  • Olive oil
  • Sea salt & black pepper

Lemon & Pepper Smoked Sockeye Salmon

Lemon & Pepper Smoked Sockeye Salmon
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The best salmon

Best smoked salmon ever. Really wonderful taste and texture.

(Review by emmyc)

Lovely!!

So much better than farmed salmon. Lean meat and it tastes great.

(Review by Hannah111)

Really good!

This is now on repeat-buy. One of the best wild smoked salmon I've had.

(Review by LucindaW)