Salmon Carpaccio

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Carpaccio is best served in individual portions - the main idea is that all the ingredients should be on the plate in a single layer.

Ingredients

Smoked haddock fillet - 17.6 oz
Chives - 0.7 oz
Cucumbers - 1 piece
Capers - 2 spoons
Lemon - 2 pieces
Olive Oil - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the salmon in the freezer for an hour to chill it, making it easier to slice thinly. Carefully cut the fish into wide, very thin slices. It's best to hold the piece by the skin and slice towards the tail using a special knife for carpaccio. Arrange the salmon in a single layer on a flat plate.

Step 2

Peel the cucumber and use a vegetable peeler to slice it into long strips. Arrange these strips on top of the fish.

Step 3

Using scissors, finely chop the green onions.

Step 4

Remove the capers from the jar, drain the brine, or even better, rinse them with cold water. Scatter the capers over the salmon and cucumber.

Step 5

Squeeze the juice from the lemons. Use a brush to coat the entire surface of the carpaccio. It's better to brush it on rather than pour it, as pouring can lead to uneven coverage. Drizzle the entire plate with olive oil in a thin stream.

Step 6

Season with salt and pepper, cover with plastic wrap, and refrigerate for twenty minutes. During this time, the salmon will finish cooking in the lemon juice and olive oil.