Salmon carpaccio is an iconic Italian dish.

Salmon carpaccio is perhaps the most famous and popular fish variation on the Italian meat appetizer. As in the classic version, the whole "salt" of the dish is in how thin slices of its main ingredient are cut. Pieces of meat, fish, fruits or vegetables (and the dish can be prepared even from these products!) Should have a minimum thickness.

With sauces and additives to fish, you can experiment endlessly. But we advise you to start with the classic combination: salmon and mustard sauce with fresh tomatoes and arugula. In such a "company" fish slices will reveal their taste possibilities to the maximum.

salmon carpaccio recipe

Wash the fish under cold running water, dry with paper towels. Prepare the marinade: crush the pepper, add salt and sugar, pour in the vodka, mix thoroughly. Gently rub the marinade into fish fillet. Put the fish on a plate, cover tightly with cling film on top.

Place in refrigerator for 30 minutes. Then remove, turn over, cover with cling film and refrigerate for another half an hour. At this time, prepare the sauce: combine the mustard and lemon juice, beat with a whisk. Add the oil in small portions while continuing to mix the sauce.

When the mixture is homogeneous consistency, salt and pepper it to taste, mix. Remove the fish from the refrigerator, rinse thoroughly under running water. cold water and pat dry with paper towels. Highly sharp knife cut the fillet into as thin slices as possible.

Gourmets will appreciate fish variant popular dish! Arrange the fish on a flat plate in a single layer. Water the salmon mustard sauce(leave 1 tsp). Place in refrigerator for 15 minutes. Wash the tomatoes, scald with boiling water, pour over with cold water. Remove the skin, cut in half, remove the seeds and cut the flesh into cubes.

Put the tomatoes in a colander, sprinkle with salt and let sit for 5 minutes to remove excess liquid from them. Wash the arugula, dry. Add the reserved dressing and capers to the salad, stir to combine. Parmesan crumble or cut into very thin slices. Take the fish out of the refrigerator. Put the tomatoes and arugula on it, and then the Parmesan. Enjoy your meal!

Carpaccio was first invented in 1950 by Giuseppe Cipriani and named after the Italian Renaissance painter Vittore Carpaccio. Classic variant made from thin slices raw beef seasoned with fruit vinegar, spices and olive oil.

Carpaccio is served as cold appetizer with Parmesan cheese, basil, table wine, arugula and tomatoes. The recipe has now undergone some changes. Cooks of all countries began to replace beef with other meat, poultry or fish. Highly tasty dish comes from salmon. It's not difficult to prepare, but it turns out very tasty!

Compound:

1. Salmon fillet - 400 g
2. Parmesan cheese - 150 g
3. Tomatoes - 3 pcs.
4. Grape vinegar - 4 tsp
5. Olive oil - 4 tbsp. l.
6. Lemon or lime juice - 3 tbsp. l.
7. Fresh red pepper - 1 pc.
8. Greens (basil, arugula, coriander) - to taste
9. Salt - to taste

Cooking:

• For cooking, you must use only fresh products.
• First you must prepare the fish: wrap the salmon fillet in foil and place it in the freezer for a couple of hours. After such a freezing, it will be easier to cut the fillet into thin pieces.
• While the fish is freezing, prepare the marinade. Mix olive oil, lemon juice, vinegar. Cut a red pepper in half and rub one half with salt. Add it to the marinade and leave for 10 - 15 minutes. Strain through a strainer and generously brush the bottoms of 2 serving bowls with the prepared sauce.
• With a sharp knife, cut the salmon fillet into thin slices and arrange beautifully in one layer on a plate with marinade. Cut the tomatoes into slices and arrange on the side. Top the fish generously with the marinade.
• Cut the cheese into thin slices and put on top. Finely chop the greens and decorate the dish. Leave the salmon carpaccio for 15 - 20 minutes to marinate.
• This dish is perfect for holiday table and romantic evening.

How to cook salmon carpaccio?

Compound:

1. Salmon fillet - 400 g
2. Soy sauce - 50 ml
3. Salad mung bean and arugula - 1 bunch each
4. Apples - 2 pcs.
5. Olive oil - 5 tbsp. l.
6. Rice vinegar - 100 ml
7. Lemon juice - 3 tbsp. l.
8. Salt and white ground pepper- taste

Cooking:

• Cut the fillet into as thin slices as possible. Peel the apples, remove the seeds and cut into neat slices. Rinse and dry the arugula and mung beans.
• Arrange the apples and fish in several rows on a beautiful serving plate. Lay lettuce leaves between apples and salmon, season with salt and pepper.
• In a separate bowl, mix olive oil, lemon juice and soy sauce. Boil in a saucepan to a light caramel rice sauce.
• Strain the rice sauce and add it to the lemon-olive mixture. ready mix Pour generously over the dish and serve.

Spicy red fish carpaccio

Compound:

1. Salmon fillet - 300 g
2. Balsamic vinegar - 3 tbsp. l.
3. Olive oil - 3 tbsp. l.
4. Pesto sauce - 5 tbsp. l.
5. Lemon - 1 pc.
6. Arugula - 1 bunch
7. Pine nuts - 2 tbsp. l.
8. Salt and pepper - to taste

Cooking:

• Cut the salmon fillet into thin and wide slices. Brush each piece with pesto. Roll each slice of salmon so that the sauce is inside. Put the pieces in the freezer for several hours.
• Sprinkle a serving plate with salt and pepper. Arrange the salmon pieces in 1 layer on top. Garnish the dish with arugula leaves, pine nuts and lemon slices. Pour over the marinade prepared from olive oil and balsamic vinegar.

Diversify the taste of the dish with grapefruit

Compound:

1. Salmon fillet - 300 g
2. Parmesan cheese - 150 g
3. Grapefruit - ½ pc.
4. Mayonnaise - 3 tbsp. l.
5. Tabasco sauce - 15 drops
6. Capers - 10 pcs.
7. Sea salt and white pepper - to taste

Cooking:

• Squeeze the juice from half a grapefruit into a separate container. Add mayonnaise and Tabasco sauce, beat the mass with a fork until smooth. Finely chop the capers. Pour the prepared sauce onto a serving platter.
• Cut the fillet into as thin slices as possible and put in 1 layer on a dish with sauce. Finely grate the cheese and sprinkle over the fish.
• Garnish the carpaccio with capers and arugula leaves. Sprinkle the dish with salt and pepper. Serve as a cold appetizer.

Salmon and cucumber carpaccio

Compound:

1. Salmon fillet - 400 g
2. Chives - 1 bunch
3. Cucumbers - 2 pcs.
4. Capers - 7 pcs.
5. Lemon - 2 pcs.
6. Olive oil - 10 tbsp. l.
7. Salt and pepper - to taste

Cooking:

• Put the salmon fillet in the freezer for a couple of hours. Cut the chilled fillet into wide but thin slices. Arrange the fish in a single layer on a serving plate.
• Finely chop the chives fresh cucumbers cut into thin slices. Lay the cucumbers on top of the fish.
• Finely chop the capers and place on top of the carpaccio. In a separate bowl, mix lemon juice and olive oil. Pour generously over the dish with marinade, sprinkle with salt and pepper.
• Cover the carpaccio with cling film and refrigerate for 20 minutes. Serve the finished dish to the table as a cold appetizer.

Carpaccio implies that the product from which it is prepared will be taken raw. Usually carpaccio is made from meat and fish, while the fillets of both fish and meat are cut into very thin plates so that they are well marinated and thus cooked.

Salmon carpaccio is an Italian, Mediterranean dish, so the ingredients are all simple and accessible to Italians, but we will have to work hard to find pesto sauce in the store. I found a way out myself. Parmesan and balsamic cheese, as well as olive oil, are already easily found in supermarkets. It is advisable to take salmon fresh, not frozen.

So, let's cook salmon carpaccio. We will prepare all the products according to the list.

Let's make the marinade first. To do this, in a bowl, mix olive oil, pesto and balsamic. Squeeze out the juice of half a lemon. Leave the other half of the lemon for serving.

Add salt and pepper mixture to taste. Now beat the marinade with a whisk until smooth.

A flat dish is best for serving carpaccio. Pour a little marinade onto the dish, spread the thinly sliced ​​salmon fillet overlapping on the dish in one layer. From above, using a silicone brush, grease the fish fillet with plenty of marinade. At this stage, it is worth covering the fish with cling film and marinating in the refrigerator for at least 30-40 minutes, or more.

Before serving salmon carpaccio, we add the rest of the ingredients, which Italians consider an excellent addition to carpaccio, to the table. Cut cherry tomatoes into quarters, lay out in random order. Put the arugula on top of the salmon, sprinkle the carpaccio with pine nuts and a mixture of peppers.

Garnish with a slice of lemon and capers, sprinkle with grated parmesan. True, parmesan can be cut into thin plates, it's up to you to decide. Drizzle the dish with the remaining marinade and a small amount balsamic.

Carpaccio is served as a cold appetizer for an aperitif, very often you can see that Italians eat carpaccio, putting fish on a piece of fresh white bread.

Whatever you serve salmon carpaccio with, it will always be delicious! Enjoy your meal!

(Carpaccio, Italian) was first invented and prepared by Giuseppe Cipriani in 1950. The name was chosen in honor of Vittore Carpaccio, an Italian Renaissance painter.

Traditional carpaccio is thinly sliced ​​raw young beef seasoned with olive oil, fruit vinegar and/or lemon juice ( original recipe Cipriani contained some other components as well). Traditionally served as a cold appetizer with Parmesan cheese, arugula, basil, tomatoes and table wine.

Currently, the term "carpaccio" is used in relation to almost any dish of especially thinly sliced ​​​​and most often thermally unprocessed products. For ease of cutting, meat or fish are first placed in the freezer of the refrigerator for some time, and sometimes they are burned.

Very tasty carpaccio is obtained from salmon, that is, almost any salmon species. Salmon have a wonderful taste and contain many substances that are useful and even necessary for the human body.

Salmon carpaccio - recipe

Ingredients:

• artificially grown salmon fillet (this is important) - about 300 g;
• Parmesan cheese (or other hard cheese) - 100-120 g;
• ripe red tomatoes - 2 pcs. medium size;
• for the marinade:
• natural grape vinegar - 2-3 teaspoons;
• oil olive Extra Virgin - 1-3 tbsp. spoons;
• lemon juice (or lime) - 1-2 tbsp. spoons;
• fresh red hot pepper - 1 pc.;
• greens (arugula, basil, coriander);
• salt.

Cooking

Of course, we use only fresh products. Fish must pass veterinary control.

Cooking salmon carpaccio does not require special skills and time. Let's prepare the fish first. Wrap the fillet in foil or cling film and put it in the freezer for an hour or two - after that it is convenient to cut the fish, in addition, the effect low temperatures is, in some way, additional disinfection.

We are preparing the marinade. Mix olive oil, vinegar and lemon juice. half hot pepper crush with salt. Add to the marinade - let it brew for 10 minutes. Then we filter it through a strainer and generously grease the bottom of two flat serving dishes (calculation of products for 2 servings) with a silicone brush.

With a sharp knife, cut the fish into as thin plates as possible and lay it out beautifully in one layer. Cut the tomatoes into slices and spread on the side. Spread the marinade generously on top of the fish. We cut the cheese as thin as possible, preferably with a knife with a curly wavy blade. We spread the cheese plates on top of the fish and decorate with herbs. Before serving, let the salmon carpaccio stand for 15-20 minutes so that the fish has time to marinate well.

Such gourmet dish perfect for a romantic evening.

Almost any wine, gin, vodka, beer can be served with salmon carpaccio.

You can cook salmon roll for carpaccio. Rolled fillet carpaccio looks excellent. In this option, we cut off a sufficiently large, but not too thick piece of fillet, coat it (on both sides) with marinade with chopped dill and coriander, wrap it with a roll. Then - in a film and placed in the freezer, and in final stage cut and beautifully lay out the spirals, once again coat with marinade, add cheese, tomatoes and herbs. How to cook wild salmon carpaccio, caught from freshwater reservoirs? To prepare carpaccio from wild salmon fish you should first secure it: freeze, salt, pickle or smoke.

Not gutted salmon weighing up to 2 kg is salted dry for 9-13 days or in liquid cold brine for 6-13 days, and in hot brine for 5-9 days. large pieces fillet with skin - for 5-9 days. The amount of salt should be about 20% of the weight of the fish. Before salting, it would be good to freeze the fish. In a modern refrigerator, the temperature in freezer about -18 degrees C. At this temperature, it is enough to keep fish weighing up to 2 kg for about 2 days.

In order to protect yourself as much as possible, be sure to include vinegar, garlic and hot red pepper in the ingredients of the marinade.

Calories: Not specified
Time for preparing: Not specified

Which New Year's table no red fish , salmon or pink salmon under New Year has long been a good tradition in almost every home. If this year you want to impress your guests with your culinary skills, cook lightly salted salmon carpaccio. Perhaps you have your own, long-tested recipe for cooking salted fish. Then cook carpaccio from it. Salted in any way red fish under original marinade will reveal all taste qualities in a new way. This dish will not only decorate your New Year's table with its colorful look, but will also please you with a wonderful taste.

To prepare the dish we need:
- a piece of fresh Norwegian salmon - 1 kg;
- red onion - 1 pc.;
- sea ​​salt- 4 tbsp. l.;
- sugar - 1 tbsp. l.;
- lemon pepper- 1 tsp;
- vodka - 50 g;
- chili pepper;
- wine vinegar;
- olive oil.

Cooking

1. Cook everything necessary ingredients for a dish.
2. First of all, we prepare a mixture for salting fish. First, mix salt, sugar and lemon pepper (black or white, which you can find in the store), and then add 50 g of vodka to the spices. Vodka is absolutely not felt in ready dish, but it disinfects the fish well, in case you doubt its freshness.



3. Piece fresh salmon wash and dry with paper towel. It is not necessary to clean the scales or remove the skin, we only remove the spine. If you have already bought finished fillet red fish, then check if there is small bones and carefully pry them out with tweezers. Lubricate the prepared fillet with a mixture of spices and vodka. Put the fish in a glass or ceramic dishes, cover and refrigerate for two days. Periodically change pieces of salmon in places so that it is well salted.



4. After two days, remove the fish from the brine, wash it under running water from salt residue and dry it with a paper towel.





5. When the fish is ready, we start cooking lightly salted salmon carpaccio. First we need a marinade. Peel the red onion and cut into very small cubes.



6. Chili pepper cut into thin rings. If you don't love spicy dishes, use only half of the seedless pepper for the marinade, the lower part of the chili fruit is practically not sharp.



7. Put the chopped vegetables in a bowl and pour over a tablespoon wine vinegar. After 10 minutes, add 2 tablespoons of extra virgin olive oil to the marinade.





8. Cut the salted salmon fillet into very thin slices and put on a flat plate in one row. Decorate the dish with arugula leaves.



9. Pour the prepared marinade over the fish carpaccio and leave for half an hour. The fish should be saturated with the aroma and pungency of the dressing.



Then the finished salted salmon carpaccio can be served on the festive table.



Bon appetit and Happy New Year to all!
Author: Lilia Purgina





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