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Fresh Carpaccio of Salmon with Slivered Fennel, Radish, Watercress and Lemon Olive Oil Drizzle

With Laurent Loudeac


150 grams  thinly sliced fresh salmon

1/4 of a small fennel bulb

1/2 radish

7 to 10 leaves of watercress

1 tsp salmon roe

1 lemon  - juice and grated rind

1 tbspoon chopped chives

100ml extra virgin good olive oil

Flaky salt to taste


Take the fennel bulb and slice as thinly as possible, dress with the olive oil, salt and chives and let set for 30minutes.

Thinly slice the radish half, then put slices in iced water and keep aside for 10 minutes.

On a plate put the salmon down, you can either do 1 slice or more depending on how you want it.

Season with flaky salt lightly, then arrange the sliced fennel, radish and watercress.

Drizzle the remaining dressing from fennel or just what is needed, then scatter the salmon roe on top and serve.

This is a very easy and quick dish to do as a starter for the long weekend! Refreshing and light if you like semi raw salmon and packed with omega 3... 
Bon appetit!