Salmon Carpaccio with Lemon and Chile

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves 2

Ingredients:
300g/10 oz sashimi-grade salmon fillet
60ml/2 oz lemon juice, strained
20ml/ 4 tsp verjuice
1 small red chile, finely sliced
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tbsp parsley, finely chopped
1/2 tbsp chives, finely chopped
60ml/2 oz extra virgin olive oil
1 fingerful micro watercress, rinsed
3 tsp salmon roe

Method:
1. Slice salmon fillet thinly into 5 mm thickness. Prepare a large flat dish and lay the salmon slices in a single layer. Season with salt and pepper.

2. In a separate bowl, mix the lemon juice, verjuice, sliced chillies, fresh herbs and olive oil together. Pour the marinade mixture over the fish. Wrap and refrigerate for max 30 mins – to allow the acidity of the marinade to gently cook the fish. But do not leave it longer than 30 mins because this will change the texture and alter its flavors.

3. Bring the fish out from the refrigerator and let it sit for 15 mins to develop the flavors. With a pair of chopsticks, gently pick the fish slices and arrange them on a clean serving plate. Mix the watercress into the marinade. Spoon the marinade over the fish and top with salmon roe. Serve immediately.

From burpappetit.wordpress.com