Fresh Salmon Carpaccio Recipes
FRESH SALMON CARPACCIO
This no-cook starter is easy, impressive and a deliciously fresh way to start a meal
Provided by Mary Cadogan
Categories Dinner, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Rinse and dry the salmon, then wrap in cling film and freeze for 1 hr to make slicing easier. Meanwhile, finely grate the zest from one lemon and squeeze the juice from both. Mix in a bowl with the dill, shallots, sugar and 1 tsp sea salt. Add the olive oil and whisk to amalgamate.
- Unwrap the salmon and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon. Arrange a layer of the salmon over a large shallow dish, then spoon over a little of the marinade - spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.
- To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves. Serve with thinly sliced brown bread or soda bread.
Nutrition Facts : Calories 211 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 20 grams protein, Sodium 0.83 milligram of sodium
FRESH SALMON TARTARE
Steps:
- Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
- When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.
SMOKED SALMON AND FRISEE CARPACCIO
Provided by Giada De Laurentiis Bio & Top Recipes
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
- Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
- Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
SMOKED SALMON CARPACCIO WITH EXTRA VIRGIN OLIVE OIL AND LEMON
Carpaccio refers to a dish that has been very thinly sliced for presentation. This could we served as an entree for a elegant dinner. This comes from a book called 'The Australian Heritage Cookbook' by R & R Publications Marketing Pty Ltd
Provided by Chef floWer
Categories Australian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
- Arrange smoke salmon on serving plates.
- Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.
Nutrition Facts : Calories 231.9, Fat 17.3, SaturatedFat 2.7, Cholesterol 20.1, Sodium 750.5, Carbohydrate 2.6, Fiber 0.4, Sugar 0.9, Protein 16.3
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