Smoked Salmon Carpaccio

Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)

In antipasti, Veneto by Frank14 Comments

Here’s an elegant yet very quick and easy starter that suits just about any menu: Smoked Salmon Carpaccio, thin slices of smoked salmon, dressed simply with oil and lemon.

Ingredients

Serves 4-6

  • 500g (1 lb) smoked salmon, thinly sliced
  • Freshly squeezed juice of 1/2 lemon
  • A few sprigs of fresh parsley, finely minced
  • 1/2 clove of garlic, finely minced
  • Salt and pepper
  • 1 dl (1 cup) olive oil

Directions

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 the olive oil with the rest of the ingredients.

Allow to macerate for just 5 minutes or so, and serve your Smoked Salmon Carpaccio with some crusty bread.

Notes

As we’ve pointed out on this blog, 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 can apply 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.

Smoked Salmon Carpaccio is a fantastic starter for just about any meal, but it can double as a light pescetarian main course as well.

Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)

Rating: 51

Total Time: 15 minutes

Yield: Serves 4-6

Ingredients

  • 500g (1 lb) smoked salmon, thinly sliced
  • Freshly squeezed juice of 1/2 lemon
  • A few sprigs of fresh parsley, finely minced
  • 1/2 clove of garlic, finely minced
  • Salt and pepper
  • 1 dl (1 cup) olive oil

Directions

  1. 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 the olive oil with the rest of the ingredients.
  2. Allow to macerate for just 5 minutes or so, and serve your Smoked Salmon Carpaccio with some crusty bread.
http://memoriediangelina.com/2010/01/03/carpaccio-di-salmone-affumicato/

Comments

  1. Pingback: Stinco di maiale al forno con patate (Oven-Roasted Pork Hock and Potatoes) | Memorie di Angelina

  2. 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

  3. 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!

  4. 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

  5. the contrast is so appealing in this dish, whatever the ingredients…Frank, I just love reading your posts, they are always so informative…

  6. 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.

  7. 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!

Leave a Comment