Salmon carpaccio & cucumber waldorf

Salmon carpaccio & cucumber waldorf

Nordic Light
2 with leftovers
15 mins
Simon Bajada

I like to keep a large salmon fillet in the freezer like this – it makes for easy slicing whenever you want beautifully thin strips for a carpaccio, while the act of freezing also kills off any parasites that can be found in this naturally oily fish. To avoid the salmon’s flavour being tainted by other products in the freezer, be sure to keep it stored in a zip-lock bag.

The salmon slices here are very versatile and can be used with a variety of salad and dressing combinations, while the salad itself can be used to accompany many dishes. If you prefer your salmon less raw, give it a more solid hit of citrus and it will develop more of a cooked profile through a little maceration.


Quantity Ingredient
1 x 800g super-fresh skin-on salmon fillet, sealed in a zip-lock bag and frozen, (it's best to buy a larger fillet and leave it in the freezer for multiple occasions)
1 tablespoon extra-virgin olive oil
lime wedges, to serve
redwood sorrel leaves, to garnish

Cucumber waldorf

Quantity Ingredient
1 handful green grapes, halved
1/2 cucumber, peeled and thinly sliced on a mandoline
40g walnuts, roughly chopped
1 celery stalk, thinly sliced on an angle
1/2 granny smith apple, cored and thinly sliced on a mandoline


Quantity Ingredient
1 teaspoon dijon mustard
125g plain yoghurt
a squeeze lemon juice
1 teaspoon olive oil
1 1/2 teaspoons sea salt flakes


  1. Remove the salmon from the freezer and leave it to thaw a little on a clean work surface for 15 minutes.
  2. Meanwhile, mix together the dressing ingredients in a bowl until well combined.
  3. For the cucumber waldorf, put all the ingredients in a large bowl. Add the dressing and toss together well.
  4. Now, back to the salmon. Using a very sharp knife, and starting at the narrow end of the fillet, slice it into very thin slices on a 45° angle (this will give each slice the maximum amount of surface area). Plate each slice as you go, fanning the slices out side by side to cover two serving plates. Return the remaining salmon fillet to the zip-lock bag and freezer.
  5. To serve, pile the salad over the centre of each plate, drizzle over the olive oil and squeeze over as much lime juice as you like. Garnish with redwood sorrel leaves.
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