The salmon and pear carpaccio is a delicate appetizer perfect to start a lunch or dinner. The softness of the salmon and the sweetness of the pears with the toasted note of hazelnuts create a balance of flavors and textures. A light dish but full of taste. I recommend using wild salmon and firm but ripe pears like Williams or Kaiser. For the dressing, I simply chose extra virgin olive oil, salt, pepper, and lemon to add a note of freshness.
If you don’t want to miss all the new recipes follow me also on my FB page, on my IG profile and on my YouTube channel
Also discover other salmon recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 Williams pears
- 7 oz smoked salmon
- 1 oz hazelnuts
- 3 tbsps extra virgin olive oil
- 1/2 lemon
- salt
- pepper
Tools
- 1 Mandoline
- 1 Plate
- 1 Pan
- 1 Knife
Steps
In a small bowl, grate the lemon zest and squeeze its juice. Add oil, salt, and pepper and mix well.
Toast the hazelnuts and let them cool.
Wash the pears and slice them thinly with a mandoline.
Arrange the salmon and pears alternately on a serving dish.
Season with the previously prepared emulsion.
Decorate with the toasted and coarsely chopped hazelnuts. Serve chilled.
Tips
Store in the refrigerator for an hour, otherwise the pears will tend to darken.
For a spiced version, you can add pink pepper or freshly grated ginger to the oil and lemon emulsion.
You can also add some drops of honey with shavings of aged goat cheese. 
Do you like my recipes? Then stay updated by following my Facebook page or my Instagram profile.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
