Description
Try this salmon carpaccio that is light, elegant, and so effortlessly chic. It’s perfect to serve as an appetizer or as a no-cook main.
Ingredients
Scale
- 16 oz smoked salmon
- 1 lemon (juice and zest)
- ¼ cup extra virgin olive oil
- 1 tbsp lemon juice
- ¼ tsp salt
- Freshly ground pepper to taste
- 6 tbsp mayo
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 anchovy fillets
- 5 capers (optional)
- 2 sprigs parsley
- 10 capers (optional)
- 2 cups arugula or other leafy greens
Instructions
- Step: Put all olive oil dressing ingredients in a jar and shake vigorously; set aside.
- Step: Place all white sauce ingredients in a blender cup or tall container and blitz until smooth.
- Step: Arrange arugula on a large serving dish and place salmon slices slightly overlapping on top.
- Step: Shake the olive oil dressing again to emulsify and drizzle generously over the salmon. Let it sit for 10-15 minutes to marinate if time permits.
- Step: Drizzle the salmon carpaccio with the white sauce.
- Step: Garnish with chopped parsley, lemon zest, and additional capers if preferred.
Notes
You can substitute arugula with sliced beef or heirloom tomatoes. For the white sauce, anchovies can be substituted with a few dashes of Worcestershire sauce. If using fresh salmon instead of smoked, ensure it is sushi-grade and consider marinating with salt and sugar for 24 hours before slicing.
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 475 kcal
- Sugar: 1 g
- Sodium: 1226 mg
- Fat: 42 g
- Saturated Fat: 6 g
- Unsaturated Fat: 34 g
- Trans Fat: 0.04 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 36 mg
Keywords: salmon carpaccio, Italian appetizer, smoked salmon, no-cook main, carpaccio di salmone