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Carpaccio of salmon


  • To make the dressing, whisk 150 ml oil with a good grinding of pepper, the lemon juice, garlic, anchovies, capers, mustard and parsley until well combined. Taste for seasoning.
  • Dress the rocket leaves with a little fresh oil.
  • Then arrange a thin layer of salmon on individual plates. Sprinkle with a generous amount of the dressing, mound the rocket in the centre and top with parmesan.
  • Serve with plenty of crusty bread on the side.


  • extra virgin olive oil
  • freshly ground pepper
  • juice of 1-2 lemons
  • 1 garlic clove, crushed
  • 2-3 anchovies, finely chopped
  • 1 tbsp capers, chopped
  • 1 tspn Dijon mustard
  • 2 tbsp chopped fresh parsley
  • finely sliced raw salmon
  • baby rocket leaves
  • shavings of parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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