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.
- 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
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.
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.