Salmon carpaccio

Carpaccio was first coined in 1950 by Giuseppe Cipriani and named after the Italian Renaissance painter Vittore Carpaccio. The classic version is made from thin slices of raw beef seasoned with fruit vinegar, spices and olive oil.

Carpaccio is served as a cold snack with Parmesan cheese, basil, table wine, arugula and tomatoes. Currently, the recipe has undergone some changes. Cooks of all countries began to replace beef with other meat, poultry or fish. Very tasty dish is obtained from salmon. Cooking is not difficult, but it turns out very tasty!

Salmon Carpaccio Recipe

Salmon Carpaccio Recipe

Composition:

  1. Salmon fillet - 400 g
  2. Cheese "Parmesan" - 150 g
  3. Tomatoes - 3 pcs.
  4. Grape Vinegar - 4 tsp.
  5. Olive oil - 4 tbsp. l
  6. Lemon or lime juice - 3 tbsp. l
  7. Fresh red pepper - 1 pc.
  8. Greens (basil, arugula, coriander) - to taste
  9. Salt - to taste

Cooking:

  • For cooking it is necessary to use only fresh products.
  • First you have to cook the fish: wrap the salmon fillet in foil and place it in the freezer for a couple of hours. After such freezing it will be easier to cut the fillet into thin pieces.
  • While the fish is frozen, cook the marinade. Mix olive oil, lemon juice, vinegar. Cut the red pepper in half and rub one half with salt. Add it to the marinade and leave for 10 - 15 min. Strain through a strainer and grease abundantly the bottom of 2 serving plates with the prepared sauce.
  • Use a sharp knife to slice the salmon fillets into thin slices and lay them nicely in a single layer on a plate with marinade. Cut the tomatoes into slices and lay them on the side. Grease the fish with plenty of marinade on top.
  • Slice the cheese into thin slices and lay on top. Finely chop the herbs and decorate the dish. Leave the salmon carpaccio for 15 to 20 minutes to marinate.
  • This dish is perfect for a festive table and a romantic evening.

How to cook salmon carpaccio?

How to cook carpaccio?

Composition:

  1. Salmon fillet - 400 g
  2. Soy Sauce - 50 ml
  3. Mung and Arugula Salad - 1 each
  4. Apples - 2 pcs.
  5. Olive oil - 5 tbsp. l
  6. Rice Vinegar - 100 ml
  7. Lemon juice - 3 tbsp. l
  8. Salt and white pepper - to taste

Cooking:

  • Cut fillets as thin as possible. Peel the apples, remove the seeds and cut into neat slices. Arugula and mung rinse and dry.
  • Put apples and fish in several rows on a beautiful serving plate. Between apples and salmon, lay lettuce leaves, season with salt and pepper.
  • In a separate bowl, mix olive oil, lemon juice and soy sauce. In a skillet, boil rice sauce until light caramel.
  • Strain the rice sauce and add it to the lemon-olive mixture. Pour the dish with plenty of mixture and serve.

Spicy Carpaccio from the Red Fish

Salmon Carpaccio Recipe

Composition:

  1. Salmon fillet - 300 g
  2. Balsamic vinegar - 3 tbsp. l
  3. Olive oil - 3 tbsp. l
  4. Pesto sauce - 5 tbsp. l
  5. Lemon - 1 pc.
  6. Arugula - 1 bunch
  7. Pine nuts - 2 tbsp. l
  8. Salt and pepper to taste

Cooking:

  • Cut the salmon fillets into thin and wide slices. Spread pesto sauce over each slice. Roll each slice of salmon so that the sauce is inside. Put the pieces in the freezer for a few hours.
  • Sprinkle the serving plate with salt and pepper. Top with slices of salmon in 1 layer. Decorate the dish with rucola leaves, pine nuts and lemon slices. Pour over the marinade made from olive oil and balsamic vinegar.

Diversify the taste of the dish with grapefruit

Carpaccio: recipe with photos

Composition:

  1. Salmon fillet - 300 g
  2. Cheese "Parmesan" - 150 g
  3. Grapefruit - ½ pcs.
  4. Mayonnaise - 3 tbsp. l
  5. Tabasco Sauce - 15 drops
  6. Capers - 10 pcs.
  7. Sea salt and white pepper - to taste

Cooking:

  • Squeeze the juice from the grapefruit halves into a separate container. Add mayonnaise and Tabasco sauce, beat the mixture with a fork until smooth. Finely chop the capers. Pour the prepared sauce onto a serving dish.
  • Cut the fillet into as thin slices as possible and place in 1 layer on a dish with the sauce. Grate the cheese on a fine grater and sprinkle with the fish.
  • Garnish carpaccio with capers and ruccola leaves. Sprinkle the dish with salt and pepper. Serve as a cold snack.

Salmon and Cucumber Carpaccio

Salmon and Cucumber Carpaccio: Recipe

Composition:

  1. Salmon fillet - 400 g
  2. Chives - 1 bunch
  3. Cucumbers - 2 pcs.
  4. Capers - 7 pcs.
  5. Lemon - 2 pcs.
  6. Olive oil - 10 tbsp. l
  7. Salt and pepper to taste

Cooking:

  • Put the salmon fillet in the freezer for a couple of hours. Chopped fillets cut into wide but thin slices. Lay the fish in one layer on a serving plate.
  • Finely chop chives, chop fresh cucumbers into thin slices. Put the cucumbers on top of the fish.
  • Finely chop the capers and place on top of the carpaccio. In a separate bowl, mix lemon juice and olive oil. Liberally pour the dish marinade, sprinkle with salt and pepper.
  • Cover carpaccio with cling film and refrigerate for 20 minutes. Serve ready meal as a cold snack.

Salmon carpccio is an original cold appetizer, which is considered a real delicacy. The dish is not difficult to prepare and will take you a minimum of time. The main thing is to choose suitable and fresh ingredients. Salmon carpaccio goes well with white wine and strong alcoholic drinks.

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