Fresh Carpaccio of Salmon with Slivered Fennel, Radish, Watercress

11:45 am on 1 April 2013

Ingredients per person

  • 150 grams thinly sliced fresh salmon
  • 1/4 of a small fennel bulb
  • 1/2 a radish
  • 7 to 10 leaves of watercress
  • 1 tsp salmon roe
  • 1 lemon juice or 1 grated lemon rind
  • 1 tbspoon chopped chives
  • 100ml extra virgin good olive oil
  • flaky salt to taste


Take the 1/4 fennel and slice as thin as possible, dress with the olive oil, salt and chives, and let set for 30 minutes.

Cut the radish in 1/2 and thinly slice it, then put slices in iced water and keep aside for 10 minutes.

On a plate put the salmon down; you can either do one slice or more depending on how much you'd like.

Season lightly with flaky salt, and then arrange the sliced fennel, radish and watercress.

Drizzle the remaining dressing, and then scatter the salmon roe on top and serve.

It's a very easy and quick dish to do for long weekend - refreshing and light, and packed with Omega 3.

Enjoy with a nice riesling or pinot gris.

Bon apetit!

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