Salmon carpaccio technological map. Foodclub - culinary recipes with step by step photos. Salmon and cucumber carpaccio.

Emmatar uses cibulet branches to decorate and give the size a deeper flavor. Use whole branches and cut others to make them more fragrant. If you want to accompany the carpaccio, you can choose canned cucumbers, canned onions or olives and capers. All of these will be wonderful combinations.

Salmon carpaccio is a classic not to be missed when you are looking for light dish to start a meal or low calorie alternative for light dinner. This is the perfect place to enjoy a typical Italian menu followed by some and tasty but also like light dinner.

Preparation of salmon carpaccio

On the site we will share our recipe to make you look like this simple but tasty dish. Salmon carpaccio is one of the easiest preparations you can choose from, offering a delicious and elegant result that everyone loves. Start by inspecting the salmon to make sure it doesn't have spikes, if there are, remove it with a clip. Then wrap the fish in cling film or transparent paper and put it in the freezer for 60 minutes. This step is necessary because the salmon must be very cold in order to be able to cut it into very thin sheets without breaking. While it cools, cut a small amount fresh dill to taste and do the same with onions. In a bowl, mix together 4 tablespoons of olive oil, the juice of a freshly squeezed lemon, the herbs you simply chop, and salt and pepper to taste. Check and retouch if necessary. Save this mixture for flavoring. When the time is up, take the salmon piece out of the freezer and, using a good knife, laminate the sections as thinly as possible. Divide the plates into a dish and, when complete, add the seasoning you prepared above, which will give your salmon carpaccio unsurpassed taste. You will see how much you will love this delicious and super simple dish to develop. What are you waiting for to make this juicy fish carpaccio? The recipe is made for success. It's only a few days before Christmas and many of you will already be thinking about what you're going to be cooking on Christmas Eve.

My mother always cooks this on special occasions. And although it may be over spring summer recipe, we like it. To accompany this salmon carpaccio, it is best to put toasted bread or good rustic bread. The most important thing in this recipe is to try the grated tomato.

To make Salmon Carpaccio with Parmesan, you will need

If you don't like capers, you can do fine without them. Or, if you want a smoother taste of the onion, you can put it in a bowl covered with water for 20 minutes or so. This recipe, like that one, is perfect for those who are short on time.

Recipe development for salmon carpaccio

Hope you like it and help. Season the salmon on both sides and put it in a bowl. Add sugar, a pinch of pepper, a little orange peel and a good amount of chopped dill. Brush the fish well and wrap it in plastic wrap. Insert into the freezer and let it macerate overnight. Remove it from the wrapper and cut into thin sheets.

Place the goat cheese in a bowl. Season with a pinch of pepper, a dash of oil and chopped onion. Remove the meat from the avocado with a spoon, being careful not to break it. Spread cream cheese on the plate. Place avocado on top and sprinkle a small amount orange peel over it. Dress with a pinch of salt and a dash of vinaigrette. Add salmon slices and include arugula and canon leaves. Water with a little vinegar and pepper. Add some cashew nuts and garnish with a few sprigs of dill.

Cooking salmon with beetroot carpaccio

original and great way in this case, prepare carpaccio from beets and citrus fruits. These ingredients make one serving. For assembly and presentation Mixing seasonal shoots, required amount. For tartare Cut into small cubes 5 mm by 5 mm 100 grams of salmon. We cut echolott, cucumber, capers. We add egg yolk, sherry vinegar, mix and save. We cured 150 grams of salmon remaining for 5 hours, covering it with salt, sugar, pepper and anise. Wash and fill to required thickness.

For raw beetroot carpaccio We cut into thin slices and blanched in a mixture of 20 ml of water, spirit of vinegar and sugar. We have peeled live citrus fruits and cut them into segments. Serve the organization beetroot at the base, then salmon variety and garnish with citrus fruits, flower buds and sea salt.

How to make salmon carpaccio with vegetable salad

Ingredients: 400 g salmon 1 small zucchini 2 carrots 2 radishes 1 lemon Arugula leaves Olive oil Pepper and salt. Then wrap it in transparent film and freeze for 3-5 days to remove parasites and harden. Make carpaccio. After the specified time has elapsed, you can take the salmon out of the freezer. Let stand for a minute room temperature. Remove the clear film, lay it on a board and apply to very thin sheets with a sharp blade. You only need to arrange them, slightly finished, in a fountain or apply them on four flat plates. Prepare vegetables. Remove zucchini, wash and dry. Peel the carrots, wash them and dry them well. And then he passes all these vegetables through with a thick hole grater and sprinkles them with salmon slices, separating them well. Fill the dish and serve. Squeeze a lemon and filter the juice. Wash the leaves with arugula, drain and spread over the carpaccio. Pepper completely, water with lemon juice and let marinate at room temperature for about 5 minutes. Finally, wash it off with oil and serve.

• Preambles.
• A few days earlier, he removes the skin and bones of the salmon, if any.
• And wash it and dry it well with kitchen paper.
• This way you won't take any risks and it will be easier for you to cut it later.

Now there are already young chefs who take the risk of including these delicacies in their letters and in that the quality of our fish requires progressive chefs to play with these subtle and subtle flavors. Cleaning: in this dish we can use smoked or fresh salmon, the first loves everyone, but brings too much flavor, fresh respect - more dish harmony. To cut fish, it is not necessary to freeze it, as is the case with meat, and if used sharp knife, and the pieces are well clean and cold, it can be cut easily.

You can also carve it lightly frozen and machine cut so it fits perfectly but in any case the first thing to do is to remove the loin of the fish, clean skin and spikes and leave them good time in the fridge to arrange his flesh.

The day before we made the nut butter. It is already sold on the market, but its taste is very subtle, so in order to increase it, in a mortar, we will break a couple of country nuts and leave everything without macarandos inside the oil. In a bowl, we can put the oil with chopped walnuts, add a few drops of lemon, a splash of fine Sherry wine and beat until emulsified.

It's good to prepare meals while serving, but if they are cooked half an hour before, nothing happens in the refrigerator. At the moment of putting them on the table, they are sprayed with salsita, which we have prepared and are ready. We can decorate the dish with a few sprigs of dill or dill, these two plants are very pleasant and their flavors go very well with these fish, but be careful or it's worth it, but at the same time never, because they take the kill You can also resort to pickles, but it is convenient to control yourself, because the dish is very elegant and should not sacrifice its own magnificent beauty.

Barrel fermented or verdejo charonnais are the most famous wines, but in fact all fresh white wine accompanies well. Salmon and sea bass carpaccio with butter walnut- Sweet and lamb tartalata on hand - Cherry gratin al Kirsh. This curious and delicious recipe from my friend Ignaki Oyarbide, and despite the same ingredients as the previous one, it is completely different. In this case, the fish, once cleaned, is cut into a thick stick-like paste, salted and placed on a linen napkin, alternating one of salmon over one of sea ​​bass, rolled up like a gypsy hand, which is consistent and places the roll in an emulsion made with olive oil, lemon juice and a little vinegar, so it is allowed to macerate overnight.