Salmon Carpaccio.
Simple, quick, extremely tasty.
Salmon carpaccio is an appetizer (or main course, just increase the portions a bit) very simple to prepare, quick and extremely tasty. The salmon is marinated with oil, lemon, and pepper which gives it a special flavor, for this recipe you can use either fresh or smoked salmon, just one precaution, if using fresh salmon it should be frozen at minus 18°C (0°F) for at least 96 hours prior.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs salmon (smoked or previously frozen fresh)
- 2 lemon
- to taste pink pepper
- 2.7 tbsp extra virgin olive oil
- to taste salt
- to taste parsley
Tools
- 1 Citrus Juicer
- 1 Tray
Steps
If using fresh salmon, it needs to be frozen for at least 96 hours in the freezer.
Then clean it by removing bones and skin, and then slice it thinly.
For marinated salmon, you can proceed directly with the recipe.
Juice 1 and a half lemons and strain the juice.
Place the lemon juice in a small bowl, add a pinch of salt and the oil, and mix with a fork until you create an emulsion.
Lay the salmon slices on a large tray, pour the emulsion over them, add a grind of pepper, and scatter pink peppercorns here and there.
Cover with plastic wrap and place in the fridge for 30 minutes.
After 30 minutes, mix again and return to the fridge for another 30 minutes (if using fresh salmon, I recommend marinating it overnight).
After the marinating time, thinly slice the remaining half lemon, cut the slices in half, and decorate the tray.
Add some chopped parsley.
Serve.
The salmon carpaccio is ready to be enjoyed… Bon appétit!
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