Salmon carpaccio is one of my favorites.  Somehow, summertime and salmon carpaccio is a perfect match.  It’s like they are made for each other. Served with some good bread and a cool drink outside in the company of good friends and family, what more can you really ask for?

In Western Canada (BC), we are privileged to have 5 different species of salmon, Chinook, Coho, Sockeye, Pink and Chum (as well as the wonderful Steelhead salmon/trout) – all beautiful fish and no matter which one you choose, it is always incredible summer food.

For this recipe I used Sockeye – right out of the sea. The most important, make sure the fish is fresh – real fresh!

With a sharp long fish knife, cut paper-thin slices of the salmon – start from the tail and work your way up. Arrange the slices on a plate, sprinkle with sea salt, drizzle with good olive oil, freshly squeezed lemon juice, add some finely chopped shallots, some finely chopped fresh dill and some caper berries. Before serving add some freshly ground pepper. You can serve it immediately or you can cover it and leave it in the fridge till you are ready to serve.

This is perfect for lunch, delicious as a starter or as a main course served with a green salad.