The salmon and raspberry carpaccio is a tasty appetizer ideal for various occasions, from a romantic dinner to Christmas parties. It’s made with flash-frozen raw salmon, but smoked salmon can also be used. 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)
- 3.5 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 the oil, salt, and vinegar, beating well with a fork.
Arrange the thinly sliced salmon on a serving plate or on two individual plates.
Decorate with raspberries, the grated lemon zest, and pour the emulsion.
Refrigerate until ready to serve. Before serving, add the dried coconut.
ATTENTION: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they don’t contain gluten contamination.
Tips
It can be stored in the fridge for 1 day.
Alternatively, currants can be used instead of raspberries.
For a gluten-free dish, make sure the ingredients are those permitted according to the handbook.
FAQ (Frequently Asked Questions)
Can I substitute raw salmon with dried salmon?
Yes, it is possible to substitute, but you will need to omit the salt, as dried salmon contains it.
What can I substitute raspberry vinegar with?
Raspberry vinegar can be replaced with apple cider vinegar, as it has a lower acidity level compared to wine vinegar.
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