Description
This Salmon Carpaccio with Capers and Shallots is made with fresh salmon, lemon, shallots, dill, capers and a homemade mustard dressing.
Ingredients
Scale
Salmon
- 1 1/2 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
- 1/4 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
- Choose fresh salmon: The quality of the salmon is crucial for the success of the dish. Look for fresh, high-quality salmon that has been properly stored and handled.
- Use a sharp knife: A sharp knife is essential for slicing the salmon thinly and evenly. A dull knife will crush the salmon and ruin the texture.
- Slice the salmon thin: For the best texture and presentation, slice the salmon as thinly as possible. This will also help the marinade to penetrate the fish.
- Chill the salmon: After marinating the salmon, wrap it tightly in plastic wrap and chill it in the refrigerator for at least 1 hour, or until it's time to serve. This will help the fish to firm up and make it easier to slice.
- Use fresh herbs and aromatics: Fresh herbs and aromatics such as shallots, capers, and lemon juice will add flavor and balance to the dish.
- Serve the salmon cold: Serve the salmon carpaccio cold, straight from the refrigerator. The cold temperature will help to enhance the flavors and textures of the dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
