chutzpaccio

“Ali’s got chutzpah!” I used to think this was a compliment, then I learnt how to use a dictionary – “unusual and shocking behaviour, involving taking risks but not feeling guilty”. Brilliant. This take on carpaccio is somewhat similar, unusual and shocking how good it is!  The ponzu dressing packs a subtle punch, vibrantly flavouring the delicate salmon. It really is delicious, if I do say so myself.  A great dressing to store in the fridge, pour over a bowl of lettuce and you have gone from bland to ballsy.

Top Tips…

Salmon Decisions

  1. A fillet of smoked salmon is ideal for this dish – easy to handle, slightly smoked & damn tasty. If you want to splash out (big time) try H. Forman & Son’s at £19.00 for 200g.
  2. Alternatively, use very fresh unsmoked salmon (sushi grade if available) and the dish tastes just as good! To make the salmon easier to handle, make sure to rinse and dry the salmon, wrap in cling film and freeze for 1 hour prior to slicing.
  3. Standard sliced smoked salmon does work with the dressing. If you are heading down this route, top tip on smoked salmon buying, look at the ingredients – there should be NO ADDED SUGAR. This alters the taste and overly sweetens the dish.

  • LEVEL: Easy
  • Prep: 30 Mins (plus 30 min for marinating)
  • Cook: None
  • SERVES: 12
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan

Ingredients 

500g salmon (very fresh, sushi grade if available, otherwise smoked fillet)
1 cup lemon juice (4 lemons)
½ cup lime juice (4 limes)
½ cup rice vinegar
1.5 cups soy sauce
½ cup mirin
2tsp. cayenne pepper
3 tbsp. light brown sugar
6 Spring Onions, thinly slice
60g Coriander, roughly chopped

Pickling Radishes 

1O0g radishes
½ cup rice vinegar
4 cups water (warm – to dissolve the sugar & salt)
4 tbsp. sugar
2 tbsp. table salt

Method

1. First, slice the radishes, into very thin circles (approx. 2mm)

2. Mix the rice vinegar, water, sugar & salt. Submerge radishes into liquid. Leave to pickle for at least 20 minutes.

3. If using fresh salmon, rinse and dry the salmon, then wrap in cling film and freeze for 1 hour (to make slicing easy).

4. Meanwhile, make the ponzu. Whisk together, the lemon juice, lime juice, rice vinegar, soy sauce, mirin, cayenne pepper, & brown sugar. Ideally, let sit for at least 30 minutes, to allow flavours to marry.

5. After an hour, unwrap the salmon and set on a large chopping board. Alternatively, take the smoked salmon out of the fridge. Cut wafer thin slices on a diagonal.

6.Arrange the salmon on a plate, spoon over the ponzu marinade and continue to layer and spooning on the marinade – spreading it evenly to coat the fish.

7. To serve, scatter over the coriander and spring onions and a lashing more of the ponzu!

 

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