Salmon Carpaccio

We prefer the salmon in its raw form or only heated enough to keep the flesh translucent. Nowadays, Atlantic salmon is almost exclusively available from farms in Norway, Scotland, or Ireland. Due to the reduced movement of farmed salmon, their flesh is somewhat fattier and softer than that of their wild counterparts. There are significant quality differences in farmed salmon: Low stocking densities, enclosures exposed more to tides (more movement), and species-appropriate feed result in healthier, stronger, and more flavourful fish. Additionally, we prefer farms with colder water; the fish grow more slowly, which positively affects the quality (consistency and taste).

We love a good salmon carpaccio as a delightful summer dish or simply as a light starter, which 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

Method

  1. Cut the salmon fillet without skin into slices about 3 mm thin (tilted, so larger slices can be cut (as with smoked salmon)).
  2. For the marinade, mix either lime or lemon juice, a little salt and olive oil well with a whisk and spread half evenly on a platter or plate with a spoon or kitchen brush.
  3. Spread the salmon slices evenly on top and then spread the remaining marinade on top. Refrigerate for 5 – 10 minutes and then lightly sprinkle 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 plate with the carpaccio in the oven on the top setting for about 10-20 seconds (do not leave the spot during this time, as the salmon will be overcooked in a few seconds too long a cooking time). This gives a wonderfully glassy salmon carpaccio, which is particularly suitable for the colder season. For this variant, cut the slices about 8 mm thick and add the zest before serving.

Depending on the season and taste preferences, the carpaccio can also be enhanced with very finely chopped mild red onions (in the marinade) as well as with coriander or dill (spread on the carpaccio before serving). In these cases, the zest can be omitted.

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