Salmon Carpaccio with Anchovy Salad Chef Recipe by Lucio Galletto
Ingredients
- 300g sashimi-grade salmon, swordfish or tuna, in one piece
- 18 green olives, pitted and roughly chopped
- 6 anchovy fillets, chopped
- 1 tsp salted capers, rinsed and dried
- 1 tsp finely chopped oregano
- 1 tsp red wine vinegar
- 2 Tbs olive oil
- 2 slices of Italian bread
- 1 garlic clove, finely chopped
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
Instructions
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