If you're looking for an elegant and quick starter that will impress your guests, look no further than Carpaccio di salmone affumicato, or Smoked Salmon Carpaccio. This Italian dish features thin slices of smoked salmon dressed with a simple emulsion of oil and lemon, creating a delightful combination of flavors. Whether you're hosting a special occasion or simply want to indulge in a delicious appetizer, this recipe is sure to please.
Ingredients
- 500g (1 lb) smoked salmon, thinly sliced
- Freshly squeezed juice of 1/2 small lemon
- A few leaves of fresh parsley, finely minced
- Salt and pepper
- 1 dl (1 cup) olive oil
- Garnish options: capers, shavings of fresh fennel, thinly sliced red onion, arugula, avocado wedges, pomegranate seeds
Directions
Arrange thin slices of smoked salmon on a plate, either on their own or over a bed of tender greens.
In a bowl, whisk together the lemon juice, minced parsley, salt, pepper, and olive oil until you have a smooth emulsion.
Spoon the dressing over the salmon slices, ensuring they are evenly coated.
Allow the salmon to macerate for about 5 minutes before serving. You can also add your desired garnishes at this point.
Serve the Smoked Salmon Carpaccio with some crusty bread on the side for a complete and satisfying appetizer.
Notes on Smoked Salmon Carpaccio
Carpaccio traditionally refers to thinly sliced beef dressed with a vinaigrette. However, this Italian dish has evolved to include various meats and fish. Smoked Salmon Carpaccio offers a twist on the classic recipe by using smoked salmon, which eliminates the need for slicing the meat and adds a unique smoky flavor. The vibrant orange color of the salmon, combined with the green garnishes, creates a visually appealing dish.
When selecting smoked salmon, you have different options to suit your taste preferences. Nova Scotia smoked salmon, commonly used for lox and bagels, offers a lightly smoked flavor. For a stronger smokiness, Scottish smoked salmon is a great choice. Sockeye salmon, with its darker color and fishier taste, may not be as suitable for this carpaccio but can still be used if desired.
Choosing the right olive oil is crucial in enhancing the flavors of the dish. Opt for a high-quality, lighter olive oil, such as one from Liguria, to avoid overpowering the delicate taste of the salmon.
When preparing the dressing, use a moderate amount of lemon juice to brighten the olive oil without overwhelming the dish. Start with a few drops and adjust to your preference. Similarly, add a small pinch of salt to enhance the flavors without dominating the taste.
Variations
The basic recipe for Smoked Salmon Carpaccio allows for endless variations in terms of garnishes. While the recipe suggests capers, shavings of fresh fennel, thinly sliced red onion, arugula, avocado wedges, and pomegranate seeds, feel free to get creative and experiment with your own toppings. Let your imagination guide you in creating a personalized and flavorful presentation.
In addition to being a starter, Smoked Salmon Carpaccio can also serve as a light pescatarian main course. Simply adjust the portion size accordingly and pair it with a side dish or salad to create a well-rounded meal.
Making Ahead
If you want to prepare in advance, you can plate the salmon ahead of time, cover it with plastic wrap, and refrigerate until you're ready to serve. The dressing can also be made ahead and stored separately. Allow the salmon to come to room temperature before adding the dressing and garnishes. However, avoid dressing the salmon too far in advance, as the flavors may become overpowering if left to macerate for too long.
With its simplicity and elegance, Italian Smoked Salmon Carpaccio is the perfect appetizer for any occasion. Impress your guests with this delightful dish and enjoy the harmonious combination of flavors. Buon appetito!
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