There is something rather wonderful about a dish that requires so little effort, provided the ingredients are exceptional. Fresh, bright and wonderfully suited to long summer lunches.
Method
Take a tortilla press and line it with a sheet of greaseproof paper. Arrange three slices of salmon in the centre, leaving a little space between them.
Place a second sheet of paper over the salmon, close the press and press firmly until the salmon is beautifully thin and flattened.
Peel away the top sheet of paper. Turn the salmon face down onto a chilled plate, then carefully remove the remaining paper.
You should now have a rather beautiful salmon carpaccio.
To finish
Scatter over a few finely sliced jalapeños and a generous sprinkling of freshly chopped chives.
Add little dollops of crème fraîche, a scattering of capers and a few delicate sprigs of fresh dill.
Finely grate a little fresh lemon zest over the salmon, add a touch of flaky sea salt and finish with a generous drizzle of DRAW Finishing Extra Virgin Olive Oil. Serve immediately.
The last
The salmon must be excellent, the lemon fresh and the olive oil exceptional. There is nowhere for a poor ingredient to hide in a dish this simple.
And quite right, too.
