Quick & Easy

Carpaccio trio

carpaccio trio



1.Tightly wrap each piece of fish, separately, in plastic wrap and freeze for about 1 hour or until slightly firm.
2.Unwrap fish then slice as thinly as possible. Arrange slices on separate serving platters and drizzle tuna and salmon with lemon juice, drizzle white fish with lime juice. Cover platters and refrigerate 1 hour.
3.Divide oil among three small bowls. Add garlic, basil and chives to one bowl. Add walnuts, capers and dill to another bowl. Add vinegar, onion and chilli to remaining bowl.
4.Drain excess juice from platters. To serve, divide fish among serving plates; drizzle tuna with basil mixture, salmon with walnut mixture and white fish with chilli mixture.

It’s important to buy sashimi-quality fish for this recipe. We used kingfish as well as the tuna and salmon in this recipe. Ask your fishmonger for the best sashimi-quality white fish available that day.


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