If you're in the mood for fresh and light food, which can be prepared in a short time and preferably without having to turn on the oven or stove, you're in the right place. Among the perfect Italian dishes packed with flavor is undoubtedly the carpaccio (very very thin slices of meat or fish) seasoned with just a few handfuls of natural ingredients. Among these, the salmon carpaccio is easy to make and with the right combinations can become a quick starter or even a delicious main course. Think of salmon carpaccio like an Italian-inspired ceviche, perfect for a holiday buffet or dinner party starter.
Eating raw fish safely
Fish, eaten raw, needs to have been slaughtered to prevent it from developing bacteria and parasites (such as anisakis) capable of causing infections, sometimes very dangerous to your health. To avoid such inconveniences, if it hasn’t been slaughtered by your fishmonger leave it in the freezer for 96 hours, at -18°. This way you’ll be sure to not run into any unpleasant surprises. Only eat raw salmon that's been stored and prepared properly.
A different dressing, never the same taste
The great thing about carpaccio is that depending on the dressing you choose to use, the flavor changes. With salmon in addition to an extra virgin olive oil of excellent quality you can choose between the juice of different citrus fruits: orange (more delicate), lemon (more pungent), lime (more refined). Even grapefruit, with its particular taste, lends itself well as a dressing for your carpaccio. Also, pepper (of all colors and flavors), aromatic herbs (mint, chives, basil, marjoram, lemon thyme), vegetables (leeks, celery, peppers).
You really do have an infinite selection of ingredients you can add to your salmon carpaccio to make it different every time.
The recipe for salmon carpaccio
Get a whole piece of salmon and massage it with your fingers along its entire length, to check for any pin bones. Remove them with special pliers, pulling the bone in the direction of itself. Now cut very thin slices as carpaccio with a long, smooth blade and place them on a serving plate.
Prepare a separate emulsion with extra virgin olive oil and lemon juice. Season the carpaccio with this, cover it with a sheet of film and let it marinate in the fridge for an hour.
Before serving garnish with a few leaves of varied mixed salad leaves, a few grains of pink pepper, a pinch of maldon salt and, if you like for a hint of spice some grated ginger.
Browse the photo gallery for a few more tips on how to prepare your salmon carpaccio!