Salmon Carpaccio with Pink Peppercorns

Cook Time 1 hour

Servings 4 as an entree

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

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.