Salmon Carpaccio

Ingredients:
Sashimi-grade raw salmon 300 g
Extra virgin olive oil 2 Tbsp
Yuzu or lemon juice 1 Tbsp
Salt 1/4 tsp, or to taste
White pepper 1/4 tsp
Sugar 1/4 tsp
Shiso leaves 2–3
Grated lemon zest 1 Tbsp
Grated yuzu zest (optional) 1/2 tsp


Method:

1. Using a very sharp knife, slice salmon very thinly on a diagonal. Spread the slices on a large flat plate, overlapping their edges to obtain a sheet of salmon flesh.

2. Whisk olive oil, yuzu or lemon juice, salt, pepper and sugar together and set aside.

3. Roughly slice shiso leaves, then combine with lemon and yuzu zests on a chopping board. Chop all together with a sharp knife until all are finely minced.

4. Drizzle dressing over salmon, then sprinkle gremolata over. Serve immediately.