Coriole Restaurant - Salmon carpaccio with capsicum, capers and chilli oil
Coriole is a family-owned winery renowned for its award-winning wines, beautiful cottage gardens, and the stunning views it offers of the surrounding McLaren Vale vineyards. Coriole has also made a name for itself in the culinary world, thanks to its restaurant and head chef Patty Streckfuss.
The Coriole restaurant serves innovative food created from ingredients that speak to the provenance of McLaren Vale. The menu is fresh, seasonal and sourced from local producers or Coriole's own kitchen garden and farm.
Head Chef Patty's experience in fine dining restaurants across the world and locally in South Australian restaurants Orana and Africola has lead her to focus on simplicity, elegance, and perfect execution.
Try a sample of the menu for yourself with Chef Patty’s Salmon carpaccio with capsicum, capers and chilli oil recipe:
- 300g salmon fillets (skinless)
- Sea salt flakes
- Cracked black pepper
- Extra virgin olive oil
- Fine herbs/spring onion
- 1/2 cup (100g) mixed red, green and yellow capsicum - finely diced
- 1 tbsp long red chilli, seeds removed - finely diced
- 2 tbsp capers, in vinegar - chopped
- 1 clove garlic, peeled - finely chopped
- 1/3 cup (80ml) Coriole Extra Virgin Olive Oil
- 1/3 cup (90ml) white balsamic vinegar
- Salt and pepper, to taste
- Mix all dressing ingredients together in a small mixing bowl.
- Set aside for 1–2 hours minimum to infuse.
- If time allows transfer to an airtight container and store in the fridge overnight.
- Slice the salmon as thin as possible (Up to 5mm is best)
- Arrange slices of salmon onto any plate of your choice, so that the pieces only slightly overlap.
- Season carefully with sea salt flakes and cracked black pepper
- Mix the dressing well and generously cover the fish with the dressing
- Drizzle the olive oil over the top to finish and add a lovely gloss
- Garnish with any fine herbs or thinly sliced spring onion tops
- Serve immediately as is, or with freshly baked sourdough or focaccia.
If you have any dressing left-over, it keeps well stored in the fridge and has many alternative uses. This dressing could be used with chargrilled meats, roasted vegetables, or in salads - leafy, pasta or potato.
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