Salmon Carpaccio

Source fresh, sushi-grade salmon and place it in the freezer for 1-2 hours until very cold but not frozen solid, which makes slicing easier and safer.

Remove the salmon from the freezer and place on a clean cutting board. Using a very sharp knife, slice the salmon thinly and evenly against the grain, aiming for translucent slices about 2-3 mm thick.

Arrange the salmon slices in a single layer on a chilled serving plate, slightly overlapping them to create an elegant presentation.

Drizzle the salmon lightly with high-quality olive oil or Icelandic fish oil, ensuring each slice is gently coated.

Season the carpaccio with a pinch of sea salt and freshly cracked black pepper just before serving, allowing the delicate flavor of the salmon to shine through.

Serve immediately on chilled plates, as this dish is best enjoyed fresh and cold.