Salmon Carpaccio with Miso Dressing

Carpaccio typically refers to raw meat or fish that has been either sliced thinly or pounded thin and served as an appetizer. However, fruits and vegetables can also be included. According to Arrigo Cipriani, the owner of Harry's Bar, Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar's former owner, in reference to the Venetian painter Vittore Carpaccio, because the colors of the dish reminded him of paintings by Carpaccio.

Serves 4
recipe adapted from Donna Hay magazine
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30g ginger, peeled and thinly sliced
2 eschalots (French shallots) peeled and thinly sliced
1 long red chili, seeds removed and thinly sliced
35g (1/4 cup) cornstarch
2 tablespoons vegetable oil
250g salmon fillet, trimmed

Miso Dressing:
2 teaspoons white miso paste
125ml (1/2 cup) water
1 teaspoon soy sauce
1 teaspoon rice vinegar dressing
coriander leaves, to garnish

To make the dressing, place miso, water and soy sauce in a small saucepan over low heat and stir to combine. Cook for 1 to 2 minutes or until warmed through. Set aside and allow to cool.

Place ginger, eschalots, chili and cornstarch in a bowl and toss to coat; shaking off excess. Heat the oil in a small non-stick frying pan over high heat. Add the ginger mixture and cook for 2 to 3 minutes or until crispy. Drain on paper towel and set aside. Use a very sharp knife to thinly slice the salmon. Arrange on 4 serving plates, top with the crispy ginger mixture and coriander and spoon over the miso dressing to serve.

The Culinary Chase's Note: Gorgeous fresh flavors from this dish will have your guests asking for more! Remember to use the freshest salmon, perhaps look at salmon that has been prepared for making sushi.