| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food3 |
4 |
Servings |
INGREDIENTS
| 1 |
|
500 gram pie fresh salmon |
|
|
fillet skinned |
| 1 |
T |
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 |
T |
Good-quality olive oil |
| 1 |
|
Fresh green chilli, finely |
|
|
chopped |
INSTRUCTIONS
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/
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