In the picture you will see a fish shape. In the centre is raw, thinly-sliced best halibut (never use the Greenland variety) and dotted over the salmon is a little wild salmon caviar. Known as Ikura, it is one of the finest of all ingredients in the preparation of Japanese sushi. You should not be tempted to use lump fish caviar as it is too salty.

CARPACCIO OF MARINATED HALIBUT AND SALMON WITH WILD SALMON CAVIAR (serves four to six)

500 gms Scottish salmon fillet (with skin on)
500 gms Halibut fillet (with skin on)
50 gms dry pink peppercorns
1 small jar of wild salmon caviar
Some crystal sea salt
Extra virgin olive oil
Juice of 1 lime
Bunch of washed dill

Slice the fish: Slice fish thinly, using a sharp, long-bladed knife (a trick is to wrap the fillets in foil and place them in the freezer for 20 minutes. This firms them up making the fish easier to slice).

Plate it: Arrange neatly in the centre of a medium-sized plate with the white halibut framed by the salmon. If you have the patience, it is easy to make a fish shape as shown in the photgraph.

Dress the fish: Sprinkle the fish generously with sea salt, add a little of the lime juice, and cover with olive oil. Scatter some pink peppercorns, then finely chop dill over the fish using kitchen scissors.

Add caviar: Simply place small drops of caviar haphazardly over the fish. It should be noted that this is a luxurious extra and not essential to the overall taste of the dish. The alternative is to keep a jar for yourself and eat it spread on hot buttered toast.

Finally, refrigerate: Cover each plate with cling film and place in the fridge for a couple of hours. You can keep it there for up to 24 hours, but it is best eaten the day it is marinated. If there is not much room in your fridge, simply stack the plates but add the caviar just before you serve.

What to drink: What else but Champagne, particularly at Christmas? Pink Champagne is best, but a crispy Sancerre or Chablis would be equally complimentary. For those who prefer their wine less dry, go for a Riesling from Germany or Chenin from South Africa.

Voted one of rural Britain’s top 40, The Café at Brovey Lair is the only Norfolk restaurant to be recommended by Harpers and Queen’s 2004 Restaurant Directory in conjunction with Moet and Chandon. To reserve, call 01953 882706 well in advance. www.broveylair.co.uk