The salmon and raspberry carpaccio is a tasty starter ideal for various occasions, from a romantic dinner to Christmas parties. It is made with raw flash-frozen salmon, but can also be replaced with smoked salmon. The sweetness of the salmon perfectly matches the acidity of the raspberries.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cuisine: Italian
Ingredients
- 7 oz salmon (flash-frozen)
- 3 1/2 oz raspberries
- 1 tbsp raspberry vinegar
- 2 tbsps extra virgin olive oil
- salt
- 1 lemon (grated zest)
- 2 tbsps coconut, dried
Tools
- 1 Bowl
- 1 Fork
- 1 Plate
Steps
Prepare an emulsion with olive oil, salt, and vinegar, whisking well with a fork. Arrange the thinly sliced salmon on a serving plate or two plates. Decorate with raspberries, the grated lemon zest, and pour the emulsion. Refrigerate until ready to serve. Before serving, add the desiccated coconut.
Tips
This dish should be consumed on the same day.
Raspberries can be substituted with currants.
For a gluten-free dish, ensure the ingredients comply with the gluten-free guide.
FAQ (Frequently Asked Questions)
Can I replace raw salmon with dried salmon?
Yes, it’s possible to replace it, but you will need to omit the salt as dried salmon already contains it.
What can I use instead of raspberry vinegar?
Raspberry vinegar can be replaced with apple cider vinegar, as both have a lower acidity level than wine vinegar.
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