Salmon Carpaccio

We prefer salmon in its raw form or only heated so that the meat remains translucent.
Nowadays, Atlantic salmon is almost exclusively available from farms in Norway, Scotland or Ireland. Due to the reduced movement of farmed salmon, their meat is somewhat fatter and softer than that of their wild counterparts. There are major differences in the quality of farmed salmon: low stocking densities, enclosures that are more exposed to the tides (more movement) and species-appropriate feed ensure healthier, stronger and more flavoursome fish. We also prefer farms with colder water; the fish grow more slowly, which has a positive effect on quality (consistency and flavour).
We love a good salmon carpaccio as a delicious summer dish or simply as a light starter that is very easy to prepare.

– Salmon fillet without skin, approx. 200 g per person
– Organic lime or lemon (untreated peel)
– Fleur de sel
– Olive oil


1. Cut the salmon fillet without the skin into thin slices approx. 3 mm thick (slightly angled so that larger slices can be cut).
2. for the marinade, mix either lime or lemon juice, a little salt and olive oil well with a whisk and spread half of it evenly on a plate or platter using a spoon or kitchen brush.
3. spread the salmon slices evenly on top and then spread the rest of the marinade over the top. Chill for 5 – 10 minutes and then sprinkle lightly with the lime or lemon zest and fleur de sel.
4. optional: Preheat the grill function in the oven to maximum strength and place the plate or platter with the carpaccio in the oven for approx. 10-20 seconds on the top level (do not move from the spot during this time, as the salmon will be overcooked if cooked for too long). This produces a deliciously glazed salmon carpaccio, which is particularly suitable for the colder months of the year. For this version, cut the slices around 8 mm thick and only add the zest before serving.

Depending on the season and flavour, the carpaccio can also be refined with very finely chopped, mild red onions (in the marinade) and coriander or dill (sprinkled on the carpaccio before serving). In these cases, the zest can be omitted.

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