Salmon Carpaccio in Aguachile Verde

For 2 as an appetizer

Ingredients

• Sashimi-grade sliced salmon, at least 6 slices

• A large handful of cilantro, chopped (or about 1/3 cup) — if you don't like cilantro, basil also works!

• 2 limes, zest and juice

• 60ml extra virgin olive oil

• 5 tablespoons butter

• 1 teaspoon red pepper flakes

• A small handful of pine nuts, toasted

• Thinly sliced Japanese cucumber for garnish

• Thinly sliced scallions for garnish

• Salt, sugar, paprika to season sauce with

Steps

1. To make aguachile verde, blitz together the olive oil, lime juice, zest and cilantro in a blender. Season the sauce with sea salt, sugar, and paprika (optional) to taste.

2. Pour the aguachile verde into serving plates. Arrange the salmon on top of the sauce.

3. Melt the rest of butter on the pan on medium low heat. Once melted, add in red pepper flakes. The butter should foam up. Observe it carefully and cook until the butter browns. It should smell hazelnutty, but don't let it burn! Remove from heat.

4. With a teaspoon, drizzle the spicy brown butter over the top of the salmon. Garnish with toasted pine nuts, cucumber slices and scallions to serve.