Here’s an elegant yet very quick and easy starter that suits just about any menu: a ‘carpaccio’ of smoked salmon, dressed simply with oil and lemon.
All you need to do is arrange thin slices of smoked salmon on a plate (this is a dish that is best prepared individually for each diner) and spoon over them a citronette that you will have prepared beforehand by processing together a good pour of olive oil (about 1 dl/half a cup), the juice of half a lemon, a few sprigs of parsley, salt and just a smidgen of garlic (say, half a clove) until the lemon and oil have emulsified and the parsley and garlic have been finely minced. Allow to macerate for just 5 minutes or so, and serve with some crusty bread.
NOTES: As many readers will know, the original carpaccio, as invented by Giuseppe Cipriani for his renowned Venice bar, was made with very thinly sliced beef fillets, dressed with a creamy mayonnaise-based sauce. These days, the term applies to a multitude of dishes featuring thinly sliced or pounded meat or fish, including most commonly not just beef, but veal, venison, tuna, swordfish or salmon, usually dressed with oil and lemon seasoned with salt, pepper and aromatic herbs. The charm of using smoked salmon, of course, is that you can buy it pre-sliced, which eliminates an awful lot of work. And the resulting contrast of orange and green, while perhaps not true to Carpaccio’s style, is lovely to behold all the same.
a simple and elegant plate. my favourite carpaccio is made from swordfish, which is lovely in Rome. best wishes and a happy new year, shayma
Dear Frank!
Greetings!
Great posting as usual!
BTW, check the following blog for an interesting Risotto recipe:
http://thechefdeplunge.blogspot.com/
Cheers and a Happy New Year!
Robert-Gilles
Beautiful — I will have to give this a try and serve with some greens as a main course, just for a light dinner. I love how simple and flavorful everything is. And now I'm totally craving beef carpaccio with a lovely drizzle of truffle olive oil!
A very elegant starter, excellent!
Tell ya what- I'd be quite lost without your blog, mister!
Thank you so much for this great post!
)
What a great read, thanks for sharing. I looked through your posts and had to stop as I was getting hungry. What a wonderful way to remember your grandmother.
My foodblog is Oyster Food and Culture, unfortunately I cannot get the open ID to work, so am signed in with my other ID
Oh delicious and simple! Thanks for the little history lesson too
Heaven on a plate! Delizioso!
the contrast is so appealing in this dish, whatever the ingredients…Frank, I just love reading your posts, they are always so informative…
simple really is best!
Love the colors of the painting and the salmon looks so refreshing!!
WOW! That is what I had for dinner last night along with a salad of arugala, artichokes and tomatoes. It was a nice light break from all the heavy Christmas and New Year food.
Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!