Easy Smoked Salmon Carpaccio Recipe
If you need an appetizer that looks fancy but takes almost zero effort, this Smoked Salmon Carpaccio is it. It’s fresh, elegant, and secretly one of the easiest things you can throw together.
Ingredients
- 5-6 oz of Cold Smoked Salmon Loin I used Lat45 Salmon
- 1 tbsp capers
- 1 small shallots sliced thinly
- 2-3 pickled radishes sliced thinly (see Notes)
- 1 tbsp fresh chives and dill
- Black pepper to taste
- Pomegranate arils for decoration
- Micro greens for decoration
Dressing
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 3 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Start by pounding lightly the smoked salmon between parchment paper.
- Transfer it on a platter.
- Start layering with capers, shallots, pickled radishes, fresh herbs, micro greens and pomegranate arils.
- Put all the dressing ingredients in a jar and shake well.
- Pour dressing over the salmon and serve. Enjoy!
Video
Notes
- Use parchment paper when pounding. This prevents the salmon from tearing and helps it thin out evenly for that classic carpaccio look!
- Slice everything thinly. Thin slices ensure that no topping overpowers the delicate salmon.
- Dress right before serving. Adding the dressing too early can make the toppings soggy, so always dress it right before serving.
- Taste the dressing first! Adjust the salt, sweetness, or acidity as needed to balance the flavors perfectly.
- Keep the smoked salmon carpaccio chilled until serving. Cold salmon and fresh toppings taste best and maintain the ideal texture!
- For the pickled radishes, just slice radishes, place them in a bowl and cover with a mixture of red wine vinegar, sugar and warm water. Let it sit for 10-15 minutes. For one bunch of radishes use 1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!