Salmon carpaccio with granadilla, caperberry and celery mayo

Salmon carpaccio with granadilla, caperberry and celery mayo

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  • 6
  • Easy
  • Carb Conscious Dairy free Heart friendly Pescatarian
  • 20 minutes
  • Springfield Wild Yeast Chardonnay 2005


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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