Salmon Carpaccio

Salmon carpaccio is a simple and elegant dish, perfect for an appetizer or a light second course. Here is the recipe for preparing Italian-style salmon carpaccio:

Ingredients

• 200 g of thinly sliced smoked salmon
• Juice of 1 lemon
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh arugula (optional)
• Capers (optional)
• Parmesan cheese flakes or parmesan cheese (optional)
• Fresh or dried dill (optional)

Preparation

1. Lay out the smoked salmon slices on a serving plate evenly without overlapping them.
2. Gently drizzle the salmon with lemon juice to flavour it.
3. Dress with a drizzle of extra virgin olive oil, a pinch of salt and pepper to your personal taste.
4. If you like, add some fresh arugula for a touch of colour and freshness.
5. You could also add some capers for a burst of flavour or some parmesan cheese flakes for a touch of umami.
6. Finally, if you desire, sprinkle with fresh or dried dill to complete the dish with an aromatic note typically associated with salmon.

Allow the salmon carpaccio to rest in the refrigerator for about 10-15 minutes before serving, so that the flavors can blend well together.

Curiosity

Carpaccio is a dish that originated in Italy, precisely in Venice, and owes its name to the Renaissance painter Vittore Carpaccio, known for his use of vivid colors. Initially, the term referred exclusively to thin slices of raw beef, but over time it has been extended to fish and vegetables. Salmon carpaccio is one of the most appreciated variations of this dish.