For Sushi and Tartar lovers.
Ingredients for salmon carpaccio:
- Fish (red, filet)
- Vinegar (balsamic)
- Sauce (Worcester)
- Seasoning (for fish)
How to cook salmon carpaccio step by step with photos
Peel fillet from skin. Remove small bones with a pair of tweezers. If it is thick, cut it lengthwise into two pieces of equal thickness. Sprinkle a little "Worcester". Sprinkle a little sprinkle of seasoning "Kameez for the fish". Roll up and put it in the freezer in a cellophane bag until frozen. With a sharp heavy knife (or slicer) slice the fish into thin slices. Place it on a plate. Squeeze lemon, a few drops of balsamic vinegar, a few drops of Tabasco on top. A little salt is allowed. Serve with capers IMMEDIATELY!