Salmon and Swordfish Carpaccio Recipe
Salmon and Swordfish Carpaccio
Total time: more than 2 hours

Preparation time: 10 minutes
Waiting time: A few hours

Difficulty: Easy
Chef's Note

An original recipe from Chef David of the Lighthouse Restaurant, Grand Cayman Island

- 1 large slice of swordfish
- 1 fillet of salmon
- 1 bunch of dill + 3 tbsp. fresh dill for the dressing
- Juice of 1 lemon
- Salt and freshly ground pepper
- 1 + 1 cloves garlic, finely minced
- 1 1/4 tbsp. Dijon mustard
- Olive oil
  1. Cut the swordfish into 5 cm (2”) strips; make a cut in the centre of each one with a very sharp knife;
  2. cut the salmon similarly, but make the strips only 2.5 cm (1”);
  3. place the fish into the freezer until half frozen;
  4. remove from the freezer and cover generously with the bunch of dill, pepper and one minced clove of garlic; season with salt;
  5. wrap the fish in plastic wrap and return to the freezer;
  6. make the dressing by combining in a blender the mustard, 6 tbsp. olive oil, 3 tbsp. chopped dill, the remaining minced clove of garlic, the lemon juice, salt and pepper;
  7. remove the half-frozen fish and slice thinly; arrange on a plate and pour the dressing over top;
  8. let thaw at room temperature, and serve while still very cold with lemon wedges and sprigs of dill.
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