Carpaccio of smoked haddock with chilli and winter purslane

Carpaccio of smoked haddock with chilli and winter purslane

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My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

Finely sliced, very fresh fish served raw with a few carefully chosen flavourings makes a beautifully simple, elegant first course. The tastes here are clean and as light as air – so subtle that they linger for barely a moment before they evaporate. The seasoning needs to be quite generous – it is delicious to come across a crystally crunch of salt.

Ingredients

Quantity Ingredient
400g very fresh (undyed) smoked haddock fillet
1 lemon, juiced
4 tablespoons very good-quality olive oil
1 red chilli, finely sliced
coarse sea salt
handful purslane, (or pea shoots or cress)

Method

  1. Lay the smoked haddock skin side down on a board. Now, using a very sharp knife, slice downwards at an angle through to the skin to cut into wafer-thin slices. As you cut, lay the haddock slices on a plate – overlapping them as you do so.
  2. Sprinkle with the lemon juice, drizzle with the olive oil and scatter over the chilli. Season with salt to taste.
  3. Finish with the purslane – not too much, as it should be little more than a palate-cleansing crunch. Serve immediately, before the lemon juice has a chance to ‘cook’ the fish...
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