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Carpaccio of salmon and cod with citrus fruits recipe

This is a light starter which won’t fail to impress your guests as the colour of the fish is stunning with the citrus fruits.

Serves 6-8 Prep time: 25 minutes, plus up to 2 hours for marinating
Cooking time: 15 minutes

• 100g very fresh salmon fillet
• 100g very fresh cod fillet
• 1 lemon (juice only)
• 1 lime (juice only)
• 1 orange (Juice only)
• small bunch chives (chopped)
• 2 thsp caster sugar
• 5 thsp olive oil
• Brown bread or brioche to serve
• Salt and pepper

• Slice the salmon and cod into very thin pieces across the grain of the fish. Each fragile slice should be abut 6cm in length. Place the strips on a flat dish.
• Squeeze the juice out of all of the citrus fruits and put into a food processor with the dill, parsley, chives, raspberries, sugar arid olive oil. Blend the mixture together for 10 seconds to Form a marinade.
• Pour three quarters of the marinade over the sliced fish and place in lhe fridge for between half an hour and 2 hours. The acidic citrus juices in the marinade ‘cook’ the fish slightly so that it turns opaque and is ready to eat.
• Remove the fish from the Iridge 10 minutes before serving. Spoon the remaining marinade over and serve with toasted brown bread or brioche.
Serves 6-8 Prep time: 25 minutes, plus up to 2 hours for marinating

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