Christine's Salmon Carpaccio

The stifling heat in Sydney last Saturday called for a light lunch. Apologies in advance to my non-raw-fish-eating readers, but Christine Manfield's salmon carpaccio is well worth the effort. My very sweet 'cork-dork' husband insisted I let you know a good wine to drink with it too. I must admit, it was a perfect match. Tip: Ask your fish shop to skin and bone the salmon - we didn't the first time we made this, but really wished we had. Here is the recipe:

Salmon carpaccio, preserved lemon and chilli

600g sashimi grade salmon (or ocean trout) fillet, bones and skin removed
½ tsp freshly ground black pepper
1 tsp sea salt
½ cup freshly squeezed lemon juice, strained
2 tbsp verjuice
1 preserved lemon, finely diced
2 small red chillies, finely sliced
2 tsp small salted capers, washed
1 tbsp chopped fresh oregano
1 tbsp chopped flat leaf parsley
1 tbsp chopped chives
½ cup extra virgin olive oil
2 tbsp fresh salmon (or ocean trout) roe
1 punnet rocket cress, snipped
Slice the salmon into 5mm slices, cutting across the fillet, and lay in a single layer on a large ceramic or glass plate. Mix the lemon juice, verjuice, olive oil, salt and pepper together to make the dressing. Spoon half over the fish and leave to marinate for 10–15 minutes. In a bowl, mix together the preserved lemon, chilli, capers, chopped herbs and rocket cress till combined. Arrange the fish on each serving plate, drizzle with a little extra dressing and scatter the salad over the top of the fish. Spoon the salmon roe on top and serve immediately.