Salmon Carpaccio

[bleudauvergne]

Salmon Carpaccio

Serves 3 as Appetizer.

This recipe was created for a Saturday lunch in which I am following the Montignac Method, and the French menus provided in the second volume with recipes. He does not provide a recipe so I made one up.

• 150 g fresh wild salmon (if possible)
  
• 5 g fleur de sel
  
• freshly ground pepper
  
• 1 lemon
  
• 4 T your best olive oil
  
• 6 thin chives (cibouette)
  

Chill 4 small plates in the freezer.

Slice the salmon just before serving into thin slices and arrange on the plate, nappe with olive oil, dust with fleur de sel, pepper, and garnish with chives and a lemon wedge for each plate.

Serve immediately.

( RG1282 )