Marinated Salmon with Basil

Remove skin from salmon and place in freezer for about an hour. On a utility slicer, slice diagonally across the grain (leaving the center bone) into paper-thin slices.

Arrange salmon slices in a flaky pattern on a platter. Sprinkle with a few basil leaves.

Stir through pepper, horseradish, a tiny bit of juice of a lemon, sugar, salt and oil. Pour over salmon and refrigerate with lid closed for one hour.

Garnish with remaining basil.

Egg white: 60g, fat: 65g, carbohydrates: 2g, 879 calories

per unit: about 220 calories

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