Fresh, tangy and delicious, salmon carpaccio is one of the favourite starters of your summer meals. Even if you are on a diet, it is the dish that will make you drooling with no frustrations! But what is in that wine glass next to your dish?!
First of all, we should dispel the myth that fish only goes with white wine; young and fruity red wines may also be a good match, especially with fish soups. And of course, a fruity typically dry rose wine can accompany any kind of fish.
A proverb says: “A fish should swim three times: the first in water, the second in olive oil and the third in wine”. Do not be the exception, and sublime the flavour of your dish by pairing a good glass of wine.
· - 600g of salmon fillet
· - 4 limes
· - 2 tablespoons of pink peppercorns
· - Dill
· - 3 shallots
Slice the fillet in the finest possible slices. Separately, mix the olive oil and the lime juice (approximatively, 1/3 of juice for 2/3 of olive oil). Lightly crush the peppercorns with a pestle and add it to the sauce, then add the shallots.
In a long wide dish, place the salmon slices and cover with the dressing, making sure that all slices marinate properly. Add some dill sprigs. Let it marinate at least 1 hour and served chilled, with toasted bread slices.