Octopus & salmon carpaccio
Octopus & salmon carpaccio
Are you a leg man? Then you are going to love my Octopus & salmon carpaccio. Made with octopus or in this instance squid, as I could not get any octopus. This is pretty simple to prepare and cook, but believe me this has some serious wow factor when you serve it up. In fact it looks bloody wonderful as I think you’ll agree from the photo below!
This will make enough for about 14 slices of deliciousness depending on how fine you can slice it up. Here is my Octopus & salmon carpaccio recipe, but first…
Did you hear scientists have managed to breed an octopus with a turkey, so at Christmas all the family can have a leg each. Dear me…
The Finely Sliced Legs;
- I used 8 or so squids, cleaned, de-beaked, quills removed and bashed a little with tenderiser hammer. Or if you can get it get some octopus legs – you want them whole not sliced;
- 1 packet of smoked salmon;
- 1 lime;
- Salt & Pepper; and
- A l litre plastic water bottle – emptied.
Take the plastic bottle and cut off the top where it starts to go to the point. Then cut downward slits about 2 inches or so apart to about half way down the bottle. Get some cling-film ready. This is how you get the amazing patterns on the Octopus & salmon carpaccio.
- In a pan heat up some water until it is boiling, add in 4-5 slices of lime, and a good pinch of salt and pepper;
- Throw in the squid/octopus and cook for about 5-10 minutes until it puffs up a little;
- Drain and then what you want to do is place a layer in the bottom of the bottle of both squid/octopus and smoked salmon;
- Repeat this until you have reached the half-way mark of the bottle. Then take each of the 2 inch strips you have cut – trim them down to be about 3 inches long and then fold these over criss-cross like to cover the squid/salmon;
- Get this as tight as you can and then seal it with cling-film;
- This is literally creating a mould, a sausage shape;
- Stick this in the freezer until the contents are frozen hard;
- Take out of the freezer about 10 minutes before serving dinner;
- Remove the bottle and then thinly slice the icy block, as thin as you can;
- What you will get is amazing patterns as you cut through tentacles and the like. Beautifully colourful and amazingly patterned squid, octopus and salmon. Serve this on a plate, stacked a little like the picture, and accompany with some of the dipping sauce I made up below.
I think my Octopus & salmon carpaccio looks absolutely incredible.
Dipping Sauce – this really complements the smoke of the salmon;
- 3 tablespoons of tomato sauce;
- 3 tablespoons of mayonnaise – I used Japanese as it has that vinegar edge to it;
- 2 tablespoons of lemon juice; and
- 1 finely chopped chili padi.
Basically whack all in to a small serving bowl and mix thoroughly. It will turn a pinky colour. Dip a finger for a wee taste. Delicious!!!