The lemon-marinated salmon carpaccio is a fresh, simple, and tasty proposal, ideal for those wondering how to eat smoked salmon in a different way.
The contrast between the delicate flavor of salmon, lemon, and spreadable cheese is truly appetizing.
Discovering smoked salmon how to prepare it in this version means focusing on simplicity: thin slices, good extra virgin olive oil, citrus fruits, and fresh cheese are enough to bring a restaurant-quality dish to the table.
Salmon carpaccio is ideal to serve as an appetizer or as a main dish paired with seasonal vegetables.
Smoked salmon is an important source of high-quality proteins, omega-3 fatty acids, and B vitamins, nutrients that promote heart, brain, and immune system health.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Salmon Carpaccio
Lemon Salmon Recipe
- 9 oz smoked salmon
- as needed pomegranate
- 3 tbsps extra virgin olive oil
- as needed pink peppercorns
- 1 leaf mint
- 1 lemon
- 2.5 oz spreadable cheese
Tools
- 1 Plate
- 1 Citrus Juicer
- 1 Strainer
- 1 Fork
- 1 Knife
- 1 Bowl
- 1 Piping Bag
Steps for Salmon Carpaccio
To prepare the delicious lemon salmon carpaccio, squeeze the lemon with a citrus juicer.
In a bowl, prepare the marinade: add extra virgin olive oil, the lemon juice passed through a strainer, and a few pink peppercorns. Emulsify with a fork to blend the ingredients.
Arrange the thin slices of smoked salmon on a serving plate and season with the emulsion. Cover with cling film and let it rest in the fridge for 20-30 minutes.
After the resting time, drain the excess seasoning, and decorate with a piping bag, with the spreadable cheese, I used Philadelphia, and optionally with a mint leaf. The salmon carpaccio is ready to be served and enjoyed. Bon appétit from Barbara1
Storage and Tips for Choosing Salmon
Use quality smoked salmon
Read the ingredients list: few ingredients (salmon, salt, natural smoke) often indicate superior quality. Better if natural smoking is indicated
The color should be uniform and natural: not too bright orange or irregular spots. It should not be too shiny and have overly marked fat stripes.
Salmon carpaccio can be kept in the fridge in an airtight container or wrapped with cling film for up to 1 or 2 days.
You can freeze the smoked salmon not yet prepared (better if in portions) to extend its preservation up to approx. 2–3 months.
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FAQ
Can I use black pepper instead of pink pepper?
Yes
