Salmon Carpaccio with Lingonberries from Kitchen of Light: New Scandinavian Cooking by Andreas Viest

Name: Salmon Carpaccio with Lingonberries from Kitchen of Light: New Scandinavian Cooking by Andreas Viest
Ingredients: ¼ cup lingonberries, halved, or cranberries, quartered; 2 tablespoons finely chopped fresh parsley; 2 teaspoons finely chopped red chile pepper (optional); 2 teaspoons fleur de sel or 1 teaspoon regular salt; 2 tablespoons fresh lime juice (1 tablespoon if using smoked salmon); 1 pound salmon fillet, skin and any pinbones removed, cut into thin slices, or 1 pound thinly sliced smoked salmon

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FOR THIS RECIPE, YOU WILL NEED SUSHI-QUALITY FISH. IF YOU ARE NOT SURE ABOUT THE FRESHNESS OF THE SALMON YOU FIND IN YOUR STORE, YOU CAN MAKE THIS DISH WITH SMOKED SALMON; IN THAT CASE, HALVE THE A...

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Ingredients

¼ cup lingonberries, halved, or cranberries, quartered
2 tablespoons finely chopped fresh parsley
2 teaspoons finely chopped red chile pepper (optional)
2 teaspoons fleur de sel or 1 teaspoon regular salt
2 tablespoons fresh lime juice (1 tablespoon if using smoked salmon)
1 pound salmon fillet, skin and any pinbones removed, cut into thin slices, or 1 pound thinly sliced smoked salmon