Salmon Carpaccio With Lemon Oil
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Servings
4
This is a fresh, healthy and aesthetically pleasing starter, made simply with raw salmon and herbs. It can be served as a full appetizer or in smaller portions as a one-bite delight.
This is the epitome of a Made by Mama recipe - shockingly easy, simple dishes that feel complex and sophisticated because they are elevated by excellent pantry staples. We love & live by this ethos!
Ingredients
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Sushi-grade salmon
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1/2 tablespoon capers, finely chopped
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1/2 tablespoon capers, whole
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1/2 cucumber
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1 small red onion, sliced into thin strips
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4 stalks of dill, separated into small bouquets
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1 lemon
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1/4 cup Lemon Olive Oil
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1 tablespoon white balsamic vinegar
Directions
Combine the lemon oil, white balsamic vinegar, whole and chopped capers, and freshly ground pepper. Season lightly with salt, remembering that capers are very salty themselves.
Halve the cucumber and scrape out the seeds with a teaspoon. Cut the halved cucumber into strips and then into small cubes. Cut the red onion into very thin strips. Halve the lemon and cut 4 wedges. Remove any seeds.
Prepare the salmon shortly before serving. Slice the fish into thin, carpaccio-style slices.
Put a dash of dressing in the middle of the serving plate and spread it out a little. Arrange the salmon slices on top and drizzle more of the delicate dressing over. Top with cucumber cubes, red onion, dill bouquets and lemon wedges.
Recipe Note
The salmon must be absolutely fresh and sashimi-grade. Talk to your local fish market to ensure they are selling you a fish of high enough quality to be eaten raw. Store the fish in your refrigerator before serving.
*Consuming raw or undercooked meat, seafood, poultry, shellfish or eggs may increase risk of foodborne illness, especially if you have certain medical conditions.
WHAT IS “CARPACCIO”? Carpaccio is an Italian dish consisting of thin slices of raw meat or fish. Commonly carpaccio is made with veal of super high quality, but there are now many different forms of raw foods being prepared in this style. The dish originates from the heart of Italy, at Harry's Bar in Venice, where it was reportedly served to a duchess back in the 1950s, by a bit of a happy accident. Carpaccio is classically served as a starter, drizzled with tasty olive oil and lemon juice.
