Carb Conscious Archives

Chicken recipes

Roast chicken-and-ham terrine

10 minutes

Salad recipes

Cucumber salad with amasi raita

Citrus recipes

Wild greens salad

Breakfast recipes

Frittata

15–20 minutes

Dip recipes

Baba ganoush with roast red peppers

45 minutes

Anchovy recipes

Asparagus with anchovy butter

15 minutes

Air-fryer recipes

Air-fryer steak with café de Paris butter

15 minutes

Chickpea recipes

Chickpea fries

20 minutes

Fish recipes

Salmon crudo

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

320 g raw salmon or lightly smoked trout, skin removed
1 lemon, juiced
4 T soya sauce
2 cloves garlic, peeled and crushed
1 x 4 cm piece fresh ginger, peeled and crushed or sliced very thinly
4 T extra virgin olive oil
4 T sesame oil
8 spring onions, very finely sliced
3 T chives, chopped
3 T sesame seeds, toasted
4 T salmon roe (optional)

Method

1. Slice the salmon or trout as thinly as possible and arrange on a suitably pretty platter.

2. Combine the lemon juice and soya sauce and whisk in the garlic and ginger. Spoon all over the salmon (the acid in the lemon will “cook” it slightly).

3. Heat the olive and sesame oil in a pan or small saucepan until smoking. Drizzle the hot oil over the salmon.

4. Scatter over the spring onions, chives and sesame seeds. Top with the salmon roe if using and serve.

Cook's note: Freeze the fish for about an hour for easier slicing. For more ribbon-like pieces, cut slices across the top horizontally rather than vertically.

Find more seafood recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

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Braised lamb shoulder with sundried tomatoes

Chunky cabbage salad

Roast chicken-and-ham terrine

Cucumber salad with amasi raita

Wild greens salad

Frittata

Baba ganoush with roast red peppers

Asparagus with anchovy butter

Air-fryer steak with café de Paris butter

Chickpea fries

Salmon crudo

Salmon crudo

Ingredients

Method