The smoked swordfish carpaccio with orange is a tasty cold appetizer, very easy to prepare.
A refined and elegant starter, light and obviously without cooking, perfect for important lunches or dinners, such as on holidays, very easy to prepare with simple ingredients and rich in flavor. The carpaccio is generally a dish based on thin slices of raw meat or fish, marinated with sauces or emulsions and garnished with other ingredients that enhance the flavor.
Read on to learn how to make smoked swordfish carpaccio with orange with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 – 6 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 3.5 oz smoked swordfish
- 2 oranges
- Taggiasca olives (or black)
- arugula
- pink peppercorns
- extra virgin olive oil
Preparation of Smoked Swordfish Carpaccio
Squeeze the juice of one orange and mix it with a fork with three tablespoons of extra virgin olive oil in a small bowl to prepare an emulsion.
In a shallow dish, pour a few tablespoons of the emulsion and place the slices of smoked swordfish.Cover with the rest of the emulsion, seal the dish with plastic wrap, and let it rest in the refrigerator for at least an hour.
At the end of the resting time, peel the other orange to its flesh (removing the peel, the white part, and the membranes) and divide it into wedges.Wash the arugula and arrange it on a serving plate.
Place the slices of swordfish on the arugula, add the orange wedges, the olives, and finish with a drizzle of extra virgin olive oil and pink peppercorns.
Notes
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