Salmon Carpaccio with Pickled Fennel and Capers
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
A great appetizer for the New Year's table. Just make sure to eat it quickly, as the lemon juice will marinate the fish very fast.
Ingredients
- Fennel - 1 piece
- Ocean salt - ½ teaspoon
- Chopped Sage Leaves - 1 teaspoon
- Chopped Green Onions - 1 teaspoon
- Sugar - 1 teaspoon
- Lemon - 1 piece
- Smoked haddock fillet - 10.6 oz
- Capers - to taste
- Olive Oil - to taste
Step by Step guide
Step 1
Rinse the fennel well and slice it very thinly (the thinner, the better). It's best to use a mandoline for this.
Step 2
In a bowl, mix the mint, dill, and an equal amount of finely chopped fennel fronds.
Step 3
Squeeze the lemon juice into the herbs.
Step 4
Then add the sea salt and sugar. Add the sliced fennel and mix well. Cover and refrigerate for at least 1 hour (2 hours is better).
Step 5
Wrap the fish in plastic wrap and place it in the freezer for 30 minutes to make it easier to slice.
Step 6
Slice the fish very thinly (the thinner, the better).
Step 7
Arrange the fish on a platter or individual plates, top with the pickled fennel, and drizzle with olive oil and marinade.
Step 8
Sprinkle with capers and garnish with fennel fronds. Serve immediately.
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