Salmon carpaccio is a refined appetizer that offers an indulgent taste of the sea in thinly sliced, raw salmon. With its vibrant color, velvety texture, and refreshing flavors, salmon carpaccio has become a popular item on restaurant menus and a impressive dish to make at home.
A Brief History of Carpaccio
The term “carpaccio” originated in 1950 at Harry’s Bar in Venice, Italy The famous bar’s owner, Giuseppe Cipriani, invented a dish of thinly sliced raw beef and named it after the Venetian painter Vittore Carpaccio, known for his signature use of red in his paintings. The vivid red beef carpaccio was reminiscent of Carpaccio’s artistic style.
Over the years, the carpaccio technique spread beyond beef to other proteins like fish Salmon carpaccio emerged as a bright, silky twist on the classic beef carpaccio
How Salmon Carpaccio is Prepared
The key to salmon carpaccio lies in the meticulous preparation of the salmon itself. It starts with sourcing the highest quality, sushi-grade salmon to ensure optimal flavor and safety when consuming raw.
The salmon fillet is then sliced paper-thin, often with a very sharp knife or specialized slicer, into translucent slices. These delicate slices are artfully arranged on a plate and dressed simply to enhance, not mask, the salmon’s natural flavors.
The Carpaccio Dressing
The dressing for salmon carpaccio is light and bright. It typically consists of a blend of extra virgin olive oil, fresh lemon juice, salt, and pepper. Herbs like dill, parsley, chives, or chervil are sometimes incorporated for aromatic complexity.
The thin coating of dressing accents the flavor of the salmon without overwhelming it. Other potential additions include capers, red onion slivers, or a touch of spicy chili flakes.
Nutrition & Safety of Raw Salmon
Salmon carpaccio highlights the wonderful health benefits of salmon. As an oily fish, salmon is packed with anti-inflammatory omega-3 fatty acids. It also provides high-quality protein, potassium, selenium, vitamins B12 and D, and other nutrients.
However, raw salmon does carry a low risk of parasites. Using properly frozen sushi-grade salmon minimizes this risk. Pregnant women, young children, the elderly, and those with compromised immunity should avoid raw salmon.
Plating Salmon Carpaccio
Salmon carpaccio is as much a feast for the eyes as the palate. The slices of salmon are carefully layered to show off their vibrant coral color. Fresh herbs and greens like watercress or arugula add pops of green.
A drizzle of creamy dressing and sprinkle of chopped herbs finishes the presentation. Serve carpaccio chilled with slices of crusty bread or crackers.
Pairing Wine with Salmon Carpaccio
Salmon carpaccio calls for a light, bright white wine. Good options include Sauvignon Blanc, Pinot Grigio, Champagne, or dry rosé. The zesty acidity of these wines complements the rich salmon while cutting through the olive oil dressing.
Making Carpaccio Ahead of Time
While the salmon can be sliced ahead, it’s best to dress the carpaccio at the last minute to prevent sogginess. Leftovers should be tightly wrapped and will keep in the fridge for up to 24 hours. The dressed carpaccio does not freeze well.
Creative Serving Ideas for Salmon Carpaccio
- Stuff into endive leaves for an elegant passed appetizer
- Layer with avocado slices in sesame semolina crackers
- Top with crispy capers and serve on arugula-smeared crostini
- Fold into lettuce cups along with mango and red onion
- Wrap in rice paper with ginger, herbs, and sliced vegetables for salmon summer rolls
- Skewer into bites alternating with melon and toasted sesame seeds
The simplicity of salmon carpaccio allows for endless creativity in presentation.
Common Questions about Salmon Carpaccio
What’s the difference between carpaccio and sashimi?
While both involve raw salmon, sashimi is cut thicker and served without dressing. Carpaccio is pounded thin and dressed with oil and acid.
Can smoked salmon be used for carpaccio?
Yes, thinly sliced smoked salmon can stand in for raw. The flavor will be more intense.
Is frozen salmon ok for carpaccio?
Yes, as long as it is properly frozen to high standards to kill parasites, and thawed gently in the fridge.
What’s the best dressing for salmon carpaccio?
The classic is lemon juice, olive oil, salt, and pepper. But flavored oils, mustard, herbs, chili, and citrus can also be used.
What knives are best for slicing carpaccio?
A long, very sharp slicing or carving knife works best. A Granton slicer with divots can help minimize friction.
How thin should the salmon slices be?
Aim for translucent slices about 1/8 inch thick or thinner to achieve the signature carpaccio texture.
How long does dressed carpaccio last in the fridge?
Dressed carpaccio will keep for 1 day. The salmon can be sliced up to 2 days ahead.
Salmon Carpaccio: A Light and Luxurious Appetizer
With its tissue-thin slices of velvety raw salmon accented by bright, fresh flavors, salmon carpaccio has become a go-to appetizer for elegant entertaining. Both simple and sophisticated, salmon carpaccio celebrates the stellar flavor and rich nutrition of this Omega-3-rich fish. Slicing and dressing the salmon transforms an everyday ingredient into a refined first course.
What is Salmon Carpaccio?
Salmon carpaccio is a dish made from thinly sliced raw salmon that is typically served as an appetizer or light meal. The salmon is usually sliced paper-thin and arranged on a plate or platter. I used pre-sliced smoke salmon to make my life easier. Capers and shallots are then sprinkled over the top of the salmon, along with other seasonings such as lemon juice, olive oil, and fresh herbs. The dish is often garnished with additional ingredients such as arugula, shaved Parmesan cheese, or sliced radishes. The result is a light and refreshing dish that is perfect for summer or as an elegant starter for a dinner party.
How to make Salmon Carpaccio
In a food processor or blender, add the mustard, red wine vinegar, fresh lemon juice, olive oil, garlic and pulse until smooth.
If you are using smoked salmon, skip this step. Rinse and dry the salmon, then wrap in cling film and freeze for 1 hour. This will make slicing easier. Unwrap the salmon and set on a large cutting board. Cut wafer-thin slices on the diagonal. Arrange the salmon over a large dish in an even layer. With a spoon, drizzle the mustard dressing, spreading it to evenly. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least one hour.
Meanwhile, add the finely sliced shallot in a small bowl of cold water. This will take the strong taste out. Take the chilled salmon out of the refrigerator.
Scatter over the sliced shallot, capers, dill, freshly grated pepper, and salt. Serve with crackers or crostini.
Salmon: This salmon must be sushi grade. I would go to your local fish market to get the freshest quality salmon. You can use smoked salmon instead as well.
Shallots: I used red onion for this recipe, although you can use yellow or white onion. This is the base flavor for the recipe.
Lemons: For best taste, use real lemons and not store bought lemon juice.
Garlic: I used fresh garlic although you could use garlic from a can and top with the prepared minced garlic.
Capers: Capers are usually found in the canned goods at the grocery store, beside the pickles and jalapeños. They are lemony, briney, and salty and pair so well on this dish.
Olive oil: I used olive oil for this recipe, but you can try canola, vegetable or sunflower oil as well.