This Salmon Carpaccio with Capers and Shallots is made with fresh salmon, lemon, shallots, dill, capers and a homemade mustard dressing.
The first time I tried this salmon carpaccio was in little Italy in NYC. I have never had anything like it! It is so light, healthy and it’s become a frequent snack I have. If you use smoked salmon, it makes it so much easier to me. If you have a good local fish market, I would love for you to try using the fresh salmon. Both variations can be found below.
If you like to recipe, feel free to try my Flounder Butter Lemon Capers recipe and my Lemon Butter Halibut.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Salmon
- Dill
- Shallot
- Capers
- Dijon Mustard
- Red wine vinegar
- Lemon
- Olive oil
- Garlic
- Crostini
See recipe card for Salmon Carpaccio with Capers and Shallots quantities.
Instructions
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.
Substitutions
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.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes on top.
- Deluxe - Serve with crackers or crostini.
Check out this Tuna Tartare with Avocado.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Make sure to freeze salmon if using fresh salmon to make slicing easier.
Salmon Carpaccio with Capers and Shallots
- Total Time: 20 minutes
- Yield: 3 servings 1x
Description
This Salmon Carpaccio with Capers and Shallots is made with fresh salmon, lemon, shallots, dill, capers and a homemade mustard dressing.
Ingredients
Salmon
- 1 ½ pounds very fresh salmon (or smoked salmon)
- 2 tablespoons chopped dill
- 1 shallot, finely sliced
- 1 tbsp capers , drained and dried
- Freshly grated black pepper and salt, to taste
Mustard Dressing
- 2 teaspoons Dijon mustard
- 1 tablespoons red wine vinegar
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- 1 garlic clove
- Crostini or crackers, for serving
Instructions
- 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.
Notes
Make sure to freeze salmon to make slicing easier.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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