Description
A straightforward, no-cook method to enjoy smoked salmon with a fresh lemon and olive oil dressing.
Ingredients
Scale
- 500g (1 lb) smoked salmon, thinly sliced
- Juice of 1/2 small lemon, freshly squeezed
- A few leaves fresh parsley, finely minced
- 1 dl (1 cup) olive oil, high quality extra virgin
- Salt, to taste
- Pepper, to taste, freshly cracked
- Capers, rinsed
- Shavings of fresh fennel
- Thinly sliced red onion
- Arugula
- Avocado wedges
- Pomegranate seeds
Instructions
- Step 1: Neatly place the thin slices of smoked salmon on a plate, overlapping slightly for a beautiful presentation. Serving it over fresh greens adds a nice contrast and elevates the visual appeal.
- Step 2: In a small bowl, combine fresh lemon juice, minced parsley, salt, and freshly cracked pepper. Slowly drizzle in the good quality olive oil while whisking continuously until the mixture emulsifies into a smooth dressing that coats the back of a spoon.
- Step 3: Gently drizzle the prepared dressing over the arranged salmon slices, giving it a glistening finish that adds flavor and aroma.
- Step 4: Allow the salmon to sit for about 5 minutes at room temperature to let the flavors combine before serving. This period enhances the taste and harmony of the dish.
- Step 5: Top the salmon with any additional garnishes you choose, such as capers, avocado wedges, fennel shavings, red onion, arugula, or pomegranate seeds. These add texture, flavor contrast, and visual interest.
- Step 6: Accompany your carpaccio with slices of crusty bread or rice crackers for a complementary texture and satisfying contrast.
Notes
- Room Temperature: Place carpaccio di salmone in an airtight container and keep at room temperature for up to 1 day only.
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days, maintaining texture and flavor.
- Freezing: Wrap tightly in plastic wrap, place in a freezer bag, and freeze up to 1 month. Thaw in refrigerator before serving.
- If the smoked salmon is difficult to slice evenly, chill it in the freezer for about 10 minutes to firm up before slicing.
- If the dressing separates, re-whisk just before serving to recombine lemon juice and olive oil.
- Aim for about 1/8-inch thickness when slicing salmon for uniform texture and presentation.
- A pinch of flaky sea salt sprinkled over the salmon just before serving enhances flavor without overpowering.
- For a fresh peppery note and color, toss a handful of arugula on the plate after drizzling the dressing.
- Serve with a fresh arugula salad or simple cherry tomatoes for brightness.
- Pair with crusty gluten-free bread or rice crackers for additional texture.
- Add carpaccio di salmone to a seafood platter alongside shrimp or crab for sharing.
- Top with lemon vinaigrette or dill sauce for flavor variations.
- A sprinkle of capers complements the dish with a zesty finish.
- Substitute fresh dill for parsley if preferred: fresh dill lends a grassy, light flavor that complements salmon well. Dried dill is acceptable but less fragrant.
- Use garnishes such as avocado wedges or fennel shavings to add creaminess and mild anise flavor respectively.
- Use sushi-grade smoked salmon for the best flavor and texture.
- Always use freshly squeezed lemon juice to brighten the dish; bottled lemon juice does not provide the same quality.
- Use a high quality extra virgin olive oil with a flavor you enjoy eating raw, as it forms the base of the dressing.
- Rinse capers before use to reduce saltiness and preserve balance.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg