Salmon Carpaccio (Carpaccio Di Salmone)

Salmon carpaccio on a serving plate garnished with capers, parsley and lemon zest.

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Salmon Carpaccio (Carpaccio Di Salmone)

Try this salmon carpaccio that is light, elegant, and so effortlessly chic. It's perfect to serve as an appetizer or as a no-cook main.

Prep Time7

Resting Time5

Total Time12

Course: Appetizer, Main Course

Cuisine: Italian

Servings:

Calories: 475kcal

Author: Svi

Ingredients

16 oz smoked salmon , about 400-450 grams (see Note 1)
1 lemon , juice and optional but recommended zest (see Note 2)

Olive Oil Dressing (Citronette)

¼ cup Extra virgin olive oil , 50 grams
1 tablespoon lemon juice
¼ teaspoon salt
pepper fresh grind to taste

White Sauce

6 tablespoon mayo , 75 grams
1 tablespoon lemon juice
2 tbso extra virgin olive oil
2 anchovy fillets
5 capers (optional)

For garnishing

2 sprigs parsley
lemon zest optional but recommended
10 capers optional

For serving

2 cups arugula or other leafy greens (see Note 3)

Instructions

Olive Oil Dressing

Put all ingredients in a jar and shake vigorously. Set aside.

White Sauce

Place all ingredients in a blender cup or tall container, and blitz until smooth. The sauce will have a runny consistency and that's what we want.

Put everything together

Arrange arugula on a large serving dish. Place salmon slices slightly overlapping on top.
Shake olive oil dressing to emulsify and drizzle generously over the salmon. If you have time, let it sit for 10-15 minutes to marinate. If you don't plan to use the second sauce (white sauce) garnish with chopped parsley and capers or top with the second sauce.
When ready to serve drizzle salmon carpaccio with white sauce (it's easier to do it with a squeeze bottle). Garnish with chopped parsley, lemon zest and capers if you prefer.

Notes

See the Step By Step Pictures for a visual walk-through of the recipe.

Serves 8 as an appetizer or 4 as a main course.

Note1: Smoked salmon or sushi grade vacuum-packed salmon work great. You can also use super fresh high quality salmon if you choose to.

Note 2: Lemon juice for both dressings. If you have an organic untreated lemon also use lemon zest for garnishing and extra flavor, if not skip the zest.

Note 3: Instead of arugula use sliced beef tomatoes or heirloom tomatoes. You can also add a layer of tomatoes on top of arugula, cover with white sauce, then top with salmon carpaccio.

Adjust to taste. When making both dressings start with given quantities first then taste. You might need to adjust salt and papper and even add a little more lemon juice if needed. Consider that adding extra capers will also increase saltiness and acidity of the sauce.

Leftovers: You'll likely have some leftovers of white sauce. Use it as a salad dressing (tomato and cucumber salad for example) or take it to the next level by adding tuna and more mayo. Add one equal part canned tuna and two parts of extra mayo. Example: for 50 grams of leftover sauce add 50 grams tuna and 100 grams of simple mayo. Blend and use it as a sauce for grilled meat, grilled vegetables, and even as a salad dressing. It's divine!

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