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Roast lamb, peach, cremezola, nuts and seeds

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Salmon carpaccio with granadilla, caperberry and celery mayo

Salmon carpaccio with granadilla, caperberry and celery mayo

117 of 122

Salmon carpaccio with granadilla, caperberry and celery mayo

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

600 g fresh salmon

For the mayo:

1 free-range egg yolk
½ cup extra virgin olive oil
sea salt and freshly ground black pepper, to season
1 stalk celery, finely chopped
8 caperberries, finely chopped
pulp of 3 granadillas
red onion, sliced into rings, to serve
rocket, to serve
cucumber ribbons, to serve

Method

Slice the salmon into thin slices. Chill until needed.
To make the mayo, place the egg yolk in a bowl and mix in the lemon juice.
Gently pour in the oil from a height, beating continuously until thick.
Season and mix in the celery, caperberries and granadilla pulp.
Pile the onion, rocket and cucumber on top of the fish, and spoon over the mayo.

Cook’s note: Slices of tuna can also be added.

Per serving: 1324.8kJ, 20.6g protein, 25.4g fat, 1.0g carbs