The Australian Womens Weekly Food — Issue 27 2017

carpaccios

4 simple

Fresh and light,this delicacy

comes in all varieties and

toppings – ideal for entertaining.

PHOTOGRAPHERWILLIAM MEPPEMSTYLISTSOPHIA YOUNG

PHOTOCHEF ALICE STOREY

SALMON CARPACCIO

PREP TIME 30 MINUTES

(+ FREEZING & REFRIGERATION) SERVES 4

Tightly wrap a 400g piece sashimi−grade

salmon in plastic wrap; freeze for 1 hour.

Unwrap salmon, slice thinly. Arrange on

a platter; drizzle with 2 tablespoons white

wine vinegar. Cover; refrigerate for 1 hour

to cure. Thinly slice 2 baby fennel bulbs.

Reserve 2 teaspoons finely chopped

fennel fronds. Combine fennel, fronds,

2 teaspoons finely grated orange rind,

¼ cup orange juice, 1 tablespoon olive oil

and 1 teaspoon finely chopped fresh dill

in a medium bowl. Drain excess vinegar

from salmon; serve with fennel mixture.

ZUCCHINI CARPACCIO

PREP TIME 30 MINUTES (+ REFRIGERATION) SERVES 4

Using a vegetable peeler, slice 3 large

zucchinis lengthways into ribbons.

Combine zucchini in a medium bowl

with 2 tablespoons olive oil, ¼ cup

white wine vinegar, 2 teaspoons

caster sugar, 2 tablespoons coarsely

chopped fresh chives and 1 seeded

finely chopped medium roma tomato.

Cover, refrigerate for 30 minutes.

Serve zucchinicarpaccio sprinkled with

2 tablespoons roasted slivered almonds.