Salmon carpaccio with fresh vegetables

We turn on Freddy for freezing. We put our salmon slice and deep freeze it for four hours. We put it in the freezer for 3 days. In this way we will be sure to have eradicated the risk anisakis.

We turn on the Freddy at 60ºC. We put in a tall and narrow container 100 ml of extra virgin olive oil and 40 gr of lemon peel perfectly deprived of the white part. We infuse the skins in oil and cook at low temperature in Freddy for two hours.

After three days we take the salmon out of the freezer and let it thaw in the fridge. If we are in a hurry, thaw it in Freddy with the controlled thawing function. Thinly slice the salmon, put it on a tray, season with salt and pepper and sprinkle with lemon oil. Let him marinate in the fridge for an hour.

In the meantime we wash the vegetables, cut them into julienne and make some bribes. We wrap the bunches with the salmon, close with a little chives and bring to the table.

If we have a vacuum machine we can use it to put in a container oil and peel before cooking at low temperature. The result will be more intense.