| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food networ, Food3 | 4 | servings | ||
INGREDIENTS
| 1 | 500 gram pie fresh salmon fillet; skinned | |
| 1 | tb | Fresh dill; chopped |
| Salt and freshly ground pepper | ||
| 1 | Papaya | |
| Rocket leaves or watercress | ||
| 1 | Shallot; finely chopped | |
| Zest and juice of 1 lime | ||
| 1 | tb | Good-quality olive oil |
| 1 | Fresh green chilli; finely chopped |
INSTRUCTIONS
MARINADE Remove any bones from the salmon and slice on the diagonal into 1/4 inch thick slices. Lay the slices in a non-corrosive dish. Mix the marinade ingredients with half the dill, pour over the fish and refrigerate for 2 hours, giving an occasional stir. It is ready as soon as it looks 'cooked' - opaque rather than glossy. (If the fish is really finely sliced, as little as 30 minutes will do, if thickly sliced it can take more than 2 hours). When the fish is ready, season with salt and pepper. Peel the papaya, remove the seeds and slice the flesh lengthways into pieces slightly thicker than the salmon. To serve: Arrange the salmon and papaya on a serving plate in overlapping slices. Spoon the remaining chopped dill. Garnish with the rocket or watercress. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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