Low FODMAP : Fresh salmon carpaccio


800g very fresh salmon

2 lemons

2 tbsp chopped dill

1 tbsp chopped chives

2 tsp caster sugar

2 tbsp extra-virgin olive oil

1 tbsp capers, drained and dried

salad leaves and gluten free brown bread, to serve


Rinse and dry the salmon, then wrap in cling film and freeze for 1 hr to make slicing easier.

Meanwhile, finely grate the zest from one lemon and squeeze the juice from both.

Mix in a bowl with the dill, chives, sugar and 1 tsp sea salt. Add the olive oil and whisk to amalgamate.

Unwrap the salmon and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon.

Arrange a layer of the salmon over a large shallow dish, then spoon over a little of the marinade – spreading it to evenly coat the fish.

Continue slicing and layering, finishing with a layer of marinade.

Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.

To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves.

Serve with thinly sliced gluten free brown bread or gluten free soda bread.

Recipe from Good Food magazine

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