Salmon Carpaccio with Mojito Sauce




  • 500g very fresh skinned, boned salmon fillet
  • 3 spring onions, chopped
  • 3/4 cup coriander stalks and leaves, plus extra sprigs for serving
  • 100ml orange juice
  • 50ml lime juice
  • 1 Tbsp toasted cumin seeds, ground
  • large pinch chilli flakes
  • 1 1/2 Tbsp honey
  • 3 Tbsp white rum
  • salt and freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, peeled, seeded,
  • flesh diced 2cm


Slice salmon on the diagonal into very thin slices and arrange in one layer on a large white platter. Reserve.

Put spring onions, coriander, juices, cumin seeds, chilli flakes, honey and rum into a blender and blend until smooth. Taste and season. This is the mojito sauce. Drizzle sauce over salmon.

Sprinkle tomatoes and cucumber and coriander sprigs on top of salmon.