Salmon Carpaccio With Lime and Chives

1. 1

   With a very sharp knife, cut the salmon into thin slices.

2. 2

   Divide them among eight plates, without overlapping them.

3. 3

   Combine the lime, olive oil and chives.

4. 4

   Season to taste with salt and pepper.

5. 5

   Spoon the dressing evenly over the salmon slices.

6. 6

   Cover with plastic wrap and refrigerate for 30 minutes.

7. 7

   About five minutes before serving, remove the salmon from the refrigerator.

8. 8

   Put two strips of chives in a V shape onto each plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.