| 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.
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