Carpaccio of Salmon
1 fresh fillet of salmon, boned
2 tablespoons olive oil
1 tablespoon pink peppercorns (substitute mixed peppercorns if not available)
1. Slice fish very thinly, with a sharp knife.
2. Arrange on a large plate.
3. Sprinkle with olive oil and lime juice. Season, then sprinkle with dill.
4. Leave to chill for 10 minutes before serving.
Chill salmon for an hour in the freezer, to make it easier to cut.
Recommended wine: Chablis