On a Christmas table, legs buckling under the sheer weight of the food, a light starter is more a necessity than anything else. If necessity could be so delicious and so light that only the taste and the sensual feel is noticed, this has to be the hors d’ oeuvre of the decade. The salmon swims upstream against the current to reproduce and is one of the most highly prized fish in the world. Ironically, most of our lives are a tad ‘upstream’ as well, so at the end of the year, it seems quite fitting. We have all had a year from hell and if at all possible, spoil yourself and try this one.

Ingredients

• 600 g fresh salmon fillets
• 30 g salted capers, drained, rinsed, dried and finely chopped
• 8 green olives, stoned and very finely diced
• 3 lemons
• 1 tablespoon Italian parsley, chopped (to garnish)
• 4 tablespoons extra virgin olive oil
• Freshly ground pepper and a touch of salt to taste

Method

• Peel 1 of the lemons, remove all the pith and the pips and chop the flesh.
• Squeeze out the juice from the remaining lemons and set aside.
• Combine the olives and lemon juice in a bowl and add salt and pepper to taste.
• In a separate dish combine the salmon, olives and chopped lemon and combine well.
• Add the lemon dressing and allow the salmon to marinate for about 20 minutes.
• Divide the mixture into four bowls.
• Garnish with parsley
• Serve ice cold on a chicory leaf as a starter.