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    Salmon Carpaccio with Lime, Sesame Oil and Fresh Chilli

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    Salmon Carpaccio with Lime, Sesame Oil and Fresh Chilli

    Loch Etive trout, which is similar to salmon but slightly leaner and finer-textured, is also excellent in this recipe.

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • Dressing
    • 1 tbsp lime juice
    • 1 tbsp soy sauce
    • 1 tsp clear honey
    • 3 tbsp sesame oil
    • 1 small chilli, finely chopped
    • Salad
    • 1 cucumber, peeled
    • 750g salmon or Loch Etive trout fillet, preferably with skin on
    • Handful of coriander leaves
    • 1½ limes, cut into 12 wedges


    1. Whisk together all the dressing ingredients and set aside.
    2. The fish can be prepared a few hours in advance. Cover a plate or flat tray with clingfilm. Then, if your fish has skin, finely slice the flesh at an angle, as if you were slicing smoked salmon, lifting it away from the skin. If it does not have any skin, cut straight down in 5mm-thick slices. As you slice the fish, arrange the slices in a single layer on the clingfilm. Cover with more clingfilm. Continue until all the fish is sliced. Cover and chill until needed.
    3. Shortly before serving, take a potato peeler and peel off long strips of cucumber flesh, working in toward the seeds. Discard the seeds and lightly salt the strips.
    4. When you're ready to serve, divide the sliced fish between 6 plates. Add a dainty pile of cucumber strips to each. Rewhisk the dressing and drizzle over the fish before scattering with coriander leaves. Garnish with lime wedges and serve immediately.

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