Ingredients

• 125gsashimi grade salmon fillet
• 125gsashimi grade white fish fillet
• Juice of one lime

• 2carrots, peeled
• 4radishes, washed

• 100gwild rocket, washed and spun dry
• 1cucumber, thinly sliced lengthways
• 1bulb fennel, thinly shaved
• Juice of one lemon

• 1lemon, cut into wedges
• 1pomegranate, seeds removed
• 1tablespoon baby capers
• 1bunch dill, sprigs picked
• 1teaspoon olive oil
• Squeeze of lemon juice

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Method

• For Carpaccio, slice salmon and white fish into thin strips, squeeze lime juice over and refrigerate until required.
• For vegetables, use a potato peeler to peel carrot into ribbons and slice radishes into thin strips.
• Layer salmon and white fish between carrot and radish in a fan, leaving room in the centre for rocket salad.
• For rocket salad, combine rocket, cucumber, fennel and lemon juice in a bowl. Season with salt and pepper.
• To finish, place a handful of rocket salad on the serving plate in the centre of the fanned fish. Arrange wedges of lemon around the plate and scatter over pomegranate seeds, capers and dill sprigs. Drizzle with olive oil and squeeze over lemon juice making sure to cover fish slices.