The full name for this delicious dish is ‘Carpaccio di spigola e pomodorini di collina’ but for those not familiar with Italian, it’s can be described as a tasty cold meat or fish platter. Either way, it’s delicious.
For the carpaccio
• 400g fillet of salmon, skin on
• 2 lemons zest and juice
• Extra virgin olive oil
• ½ tsp dried chilli flakes
• 3 garlic cloves, sliced
• 3 Tbsp fresh oregano
• A handful of cherry tomatoes, halved
• Salt and pepper
For the bruschetta
• 1 ciabatta, split lengthways or sliced
• 4 tbsp olive oil
• 300g cherry tomatoes, halved
• 2 garlic cloves, sliced
• a handful of basil, leaves only
• salt and pepper
1. Place the fillets of salmon on a chopping board, skin side down. Using a long bladed sharp knife, cut as finely as you can across of the fillet. Discard the skin.
2. Place the slices, side by side, on a cold large serving plate.
3. Mix together the lemon juice, olive oil, chilli, garlic and half the zest and drizzle with the olive oil. Season with a little salt and pepper
4. Scatter with oregano leaves and season – eat with the ciabatta
5. Drizzle the cut side of the ciabatta bread with one tablespoon of the olive oil and toast in a large, non-stick frying pan until golden-brown.
6. Mix olive oil, cherry tomatoes, garlic, basil and salt and pepper in a small bowl and leave aside to infuse.
7. To serve, divide the tomato mixture between the two pieces of toasted ciabatta bread.
8. Serve with the carpaccio
Please note that due to the live nature of Let's Do Lunch our online recipes may not exactly match how Gino makes them on the show