The salmon and ocean trout farmed in Tasmania is some of the best in the world. You can use either fish for this recipe but the ocean trout gives a softer, almost buttery texture which I love. The quality of the extra virgin olive oil is also important to ensure the best result. This dish makes an elegant entrée. You can have the sliced salmon prepared in the fridge and finish the dish when you are ready to serve. Accompany with crusty bread and a glass of white wine.
600g salmon fillet in one piece (skinless and boneless)
2 tbsp dry pink peppercorns (available from good spice shops)
Juice of ½ lemon
Extra virgin olive oil
Glad wrap and freeze salmon fillet for about one hour. When the fillet is firm but not frozen, use a very sharp knife to slice very thinly. Lay slices over a large serving dish, overlapping slightly. Just before serving, drizzle with lemon juice, sprinkle with sea salt and peppercorns and pour a generous amount of olive oil on top.