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Cooking + Entertaining

Salmon carpaccio: the recipe for a simple and refined appetizer

Salmon carpaccio: the recipe for a simple and refined appetizer

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Ingredients

skinless salmon

1 slice of about 700 g

Extra virgin olive oil

He Salmon carpaccio it’s a antipasti of refined and tasty fish, a great Christmas classic, perfect for any special occasion. Easy to prepare, but very effective, you will make a good impression on your guests. A preparation based on a few e simple ingredients: all you need is a slice of fresh salmon which, once cleaned and well cooled, is sliced ​​and seasoned with extra virgin olive oil, fresh ginger, salt and pepper.

For a pleasantly aromatic touch, we added lime, both squeezed and sliced ​​as a delicious garnish, and finally some fresh mint leaves. A light and nutritious recipe, ideal as a starter for lunches and dinners based on fish, but also excellent as second course quick, paired with a side of vegetables and a few slices of toasted rye bread.

For unwavering success, buy a very fresh salmon, preferably wild and not farmed. To avoid incurring possible risks, it is essential break down the slice of fish and therefore keep it in the freezer for at least 96 hours: in this way the presence of any bacteria potentially dangerous to human health is eliminated and it is possible to taste it in complete safety.

It is advisable to cut very thin slices of salmon, for a tender and delicate consistency; to taste, you can add spices and herbs aromatic herbs that you prefer.

Find out how to make salmon carpaccio by following the step-by-step procedure and tips. Also try the salmon tartare and the swordfish carpaccio.

How to prepare salmon carpaccio

Using the tweezers, remove the bones from the salmon fillet 1. Place it in an airtight container and transfer it to the freezer for 96 hours.

After the rest time, take the salmon steak and let it thaw in the fridge. With a sharp knife, cut it into thin slices 2.

Arrange them on a serving platter 3.

Season them with a drizzle of extra virgin olive oil 4.

Add some grated fresh ginger 5.

Flavor with a peppercorn 6.

Season with a pinch of salt 7.

Garnish the dish with thin slices of lime 8 and sprinkle them with a few drops of juice.

Add a few fresh mint leaves 9.

Bring to table and serve (10).

storage room

It is best to eat salmon carpaccio at this time; alternatively, you can store it in the refrigerator until A day in a suitable airtight container.

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