Carpaccio of cucumber, cured wild salmon, slow-cooked crab and dill emulsion
This clever recipe from michelin star chef, Andrew Fairlie, will be a crowd pleaser every time with its beautiful presentation and sensational flavours.
Keywords
- hotels & travel
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.four-magazine.com.
Cooking tools:
- Vacuum sealer
- Blender
- Piping bag
- Cheesecloth
- Instant-read thermometer
- Kitchen scale
- Pot
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Card template
- Kitchen towel
- Pastry brush
- Serving platter
- Spoon
- Tweezers
- Vacuum bag
Ingredients
- 200g water
- 200g rice wine vinegar
- 1 lemon
- 3tbsp sugar
- 1tbsp toasted cumin
- 250g centre cup wild salmon fillet
- 70g fine table salt
- 4 crab claws
- 1 finger limes
- 50g blanched ginger, diced
- Juice from half lime
- Few drops of almond oil
- 2 cucumbers
- Salt
- Olive oil
- 1kg dill
- 500ml pomace oil
- 2 egg yolks
- 1tbsp white wine vinegar
- 1tsp Dijon mustard
- Juice of ½ lemon
- Pepper
- Herbs or herb flowers, according to season
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Carpaccio of salmon with fines herbes
stephaniealexander.com.au
Carpaccio Recipe Fish
gluttonlv.com
Beef Carpaccio with Onion and Salad
greatbritishchefs.com
Avocado Salmon Carpaccio Recipe
helenasrecipes.com
Cucumber Carpaccio
bonapeti.com
Silky Carpaccio Salmon
cookingwithkendra.net
Salmon Carpaccio – Foodland Super Market
foodland.com
carpaccio Archives
delightsofculinaria.com