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Salmon carpaccio with citrus ponzu dressing


You'll need

500g Atlantic salmon, skin off, deboned 1 head of fennel, shaved 1 bunch white asparagus, blanched, thinly sliced ¼ cup micro herbs 2 tbsp lime juice ¼ cup ponzu sauce

Method

  • 01
  • Place the salmon in the freezer for 5 minutes or until firm. Use a long, sharp knife to thinly slice the salmon and arrange on serving plates. Top with fennel, asparagus and micro herbs, and drizzle with lime juice and ponzu sauce.

Wine to try
2007 TarraWarra Estate Pinot Noir Rosé, Yarra Valley, A$17
This no-fuss dish needs an equally no-fuss wine but one with a colour to match. The TarraWarra is made from pinot noir grapes with a pale salmon colour. But this rosé is much more than a good colour match, with its slightly smoky smell intermingling with strawberry and redcurrant aromatics and a touch of spice. The spice picks up nicely with the fennel, while the light yet decisive flavours work wonderfully with the rich, oily salmon. The citrusy flavours of the ponzu sauce bounce off the wine's fresh acidity. For an alternative, try 2008 Château Riotor Côtes de Provence Rosé - it's a deliciously savoury style.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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