Marinated salmon carpaccio
For 2 people. Salmon carpaccio marinated in dill and lemon, ideal in combination with the slightly sour and fresh notes of the Abstinence Lemon Aperitif in combination with the alcohol-free prosecco from ALT Blanc de Blancs .

Ingredients
- 200 grams fresh salmon fillet, skinless and boneless
- 2 tablespoons finely chopped dill
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Arugula (optional, for serving)
- Parmesan cheese (optional, for serving)
- Lemon wedges (optional, for serving)
Preparation method
- Preparing the Salmon: Place the salmon fillet on a cutting board and cut it into thin slices. This works best when the salmon is slightly frozen.
- Place the salmon slices on a large flat plate, making sure they do not overlap.
- To prepare the Marinade: In a small bowl, combine the finely chopped dill, lemon juice, extra virgin olive oil, salt and pepper to taste.
- Pour the marinade evenly over the salmon slices, ensuring they are well covered.
- Cover the plate with plastic wrap and place it in the refrigerator for at least 30 minutes to marinate.
- Serving: Divide the marinated salmon slices over two serving plates.
- If desired, garnish with some fresh arugula and thinly shaved Parmesan cheese for extra flavor and texture.
- Serve with lemon wedges on the side for those who want to add extra lemon juice.