Zucchini carpaccio with smoked salmon


  • 1 green zucchini
  • 200g smoked salmon (sliced)
  • 1 baby fennel bulb
  • lemon or lime rind
  • olive oil for frying
  • balsamic glaze, kewpie mayonnaise and cracked pepper for garnish
  • finely sliced red chilli (optional)


  1. Garnish the plate with the kewpie mayonnaise and balsamic glaze.
  2. Using a mandolin or large potato peeler, slice your zucchini into thin discs. Place onto a hot oiled grill, and cook for approx. 1 minute each side, or until grill lines start to appear.
  3. Arrange the zucchini on the plates in a circular pattern and place smoked salmon on top.
  4. Use the mandolin to finely slice the fennel, and add this to the top of the salmon.
  5. Grind black pepper over the entire plate, add lime zest and chilli if desired.


Per serving (recipe serves two):

154 kcal, 6.4g fat, 7g carb, 19.8g protein


Tell me your thoughts....?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s