icon Carpaccio di Salmone
from Portofino Restaurant
in Port Harcourt


  • 1 1/3 lbs sushi-grade salmon fillet, sliced as thin as possible
  • Juice of 2 lemons, freshly-squeezed
  • 1 tsp orange juice, freshly-squeezed
  • 8 tbsp extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Arugula for garnish


  1. Remove its skin and bones from the salmon. Cut it into paper-thin slices and arrange them in a large serving plate.
  2. Blend the juices, sprinkle over the salmon. Season with salt and pepper. Let marinate for 15-20 minutes or more according to your taste.
  3. Drain every slice and put in another serving plate. Dress the salmon slices with the olive oil and serve.
  4. Wine recommendation: Pinot Bianco or Pinot Grigio.
  5. YIELD; Serves 4.

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Last updated: November 1, 2010