Salmon carpaccio is a very simple and quick recipe to make, perfect for a spring afternoon or to impress unexpected guests.
How to make Salmon Carpaccio?
When preparing salmon carpaccio, it is always recommended to use a piece of fresh raw salmon, but you can also use good quality frozen salmon.
Contents
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 300
Preparation: 70 minutes
Servings: 6 people
Fresh Salmon Carpaccio Recipe
Ingredients
- 400 g of fresh salmon
- 120 ml of olive oil
- 15 ml of lemon juice
- ½ red onion sliced
- Capers
- Whole chives
- Arugula leaves
- Merkén
- Sea salt
- Pepper
Preparation
- Carefully remove the skin and bones from the salmon, place it in a long dish, cover with plastic wrap, and freeze for about 60 minutes.
- In a medium bowl, mix olive oil, lemon juice, salt, and freshly ground pepper to taste and blend everything to integrate flavors and aromas.
- Remove the salmon from the freezer, place it on a cutting board, and carefully slice into long, thin slices using a sharp knife.
- Arrange the salmon slices on a long plate, overlapping them slightly until complete.
- Gently spread the vinaigrette over the salmon slices, distribute capers to taste, add a pinch of merkén, and optionally garnish with chives, arugula leaves, and sliced onion.
- Serve the salmon carpaccio immediately, well chilled, optionally accompanied by a glass of Chilean white wine.
History and origin of Carpaccio
Carpaccio was first made in 1950, invented by Italian chef Giuseppe Cipriani at Harry’s Bar in Venice and popularized during the second half of the 20th century, originally served with lemon, olive oil, white truffle, or Parmesan cheese.
Did you know?
The original carpaccio was created at the request of Countess Amalia Nani Mocenigo, whose doctor had recommended she eat raw meat. It was named for the similarity in color to the works of the painter Vittore Carpaccio.
