Salmon Carpaccio with Mango Salsa

CHEF’S TIP: Toast sesame seeds in a low 140°C oven for about 10 minutes. Black and white sesame seeds make a beautiful display.

Serves 6


  • 350g (12 oz) fresh or smoked salmon
  • chives, thinly sliced
  • toasted sesame seeds
  • black pepper
  • For the Marinade
    • 60ml (¼ cup) olive oil
    • 10ml (2 tsp) Dijon mustard
    • 10ml (2 tsp) wasabi powder
    • 15ml (1 tbs) fresh lime juice
    • 45ml (3 tbs) rice or apple cider vinegar
    • 15ml (1 tbs) soya sauce
    • 30ml (2 tbs) sweet chilli sauce
    • 15ml (1 tbs) castor sugar
    • coarse salt and black pepper
  • For the Mango Salsa
    • ½ large mango
    • 1 avocado
    • 30ml (2 tbs) parsley
    • reserved marinade


  1. Half freeze the fresh salmon and then slice as thinly as possible. Layer it on a platter. 
  2. (If using smoked salmon, fan thin slices on a platter.)
  3. Drizzle with marinade about half an hour before serving, reserving some for tossing with the salsa. Then sprinkle with the thinly sliced chives and sesame seeds. Top with black pepper.
  4. For the Marinade
    1. Whisk all ingredients together. Set aside until ready to use.
  5. For the Mango Salsa
    1. Chop the mango, avocado and parsley. Toss all the ingredients together. Spoon into the centre of platter.