Salmon Carpaccio with Pink Peppercorns

Cook time 1 hour
Servings 4 as an entree

Place the salmon in the freezer for 40 minutes for easy slicing.

Ingredients

400g piece of salmon, pin boned and skin removed
1 tbsp pink peppercorns
½ an orange, zest
1½ tbsp extra virgin olive oil
Salt
4 slices of toasted sourdough

Salmon Carpaccio with Pink Peppercorns

Place the salmon in the freezer for 40 minutes for easy slicing.

Method

Wrap the salmon in cling film and freeze for 30-40 minutes to firm up. With a very sharp knife thinly slice the salmon so you can almost see through it. Drape in a single layer over a large flat plate.

Lightly crush the pink peppercorns in a mortar and pestle and sprinkle over the fish. Sprinkle over the orange zest and a pinch of salt. Drizzle over the olive oil and serve with freshly chargrilled sourdough.