Salmon Carpaccio

1. 1

   To make salmon carpaccio, trim the salmon of any darker, oily parts and cut widthways into 4 pieces. Slice each piece of salmon from the top, nearly in two, like a butterfly. Place a sheet of plastic wrap on a heavy cutting board, brush with a touch of olive oil. Place salmon on board, brush with a little oil, cover with another sheet of plastic wrap and, using a wooden mallet or heavy pan, gently pound each piece of salmon until you have a large circular piece. Put the salmon aside on a plate. Repeat with the remainder of the salmon pieces.

2. 2

   To make squid ink noodles, marinate the noodles, diced fennel and celery in the lemon juice and olive oil. Season with salt and pepper. Allow to marinate for 10 ? 15 minutes. Reserve.

3. 3

   To serve lay the salmon on a serving plate. Dress the noodles nicely in the centre. Place some yabbies around the noodle stack.

4. 4

   Garnish with the fennel tips, baby celery leaves, cracked pepper and salt. Drizzle with the leftover marinade from the noodles.

* Per serving · 4 servings · Values may vary.