Salmon carpaccio is one of the easiest and yummiest things you can make with fresh salmon or smoked salmon.
In fact, carpaccio is a great idea how to serve smoked salmon for the guests.
Light and filling it’s perfect for hot summer days paired with some fresh bread and white wine.
Mmm – YUM! 😋
But truth has to be told – salmon carpaccio is also one of the protagonist on a Christmas table.
Of course if your menu is fish and seafood based.
It’s a great starter that’s super simple to make and you can make it well in advance too.
Even if you’re hosting a buffet style party salmon carpaccio will be a great fit.
Fresh Salmon or Smoked Salmon?
Either one is good!
When using fresh salmon you gotta make sure it’s top quality and extra fresh.
I also like to put in the freezer overnight or even for a couple of days to kill and possible bacteria that might be there. Freezer temperature should be set to -4F.
Then, pull it out and let it defrost slowly (preferably in the fridge) to the point when it’s still solid enough to cut into thin slices. Much much easier that way.
With smoked salmon you can make the whole thing in a snap of a finger.
Smoked salmon comes already sliced.
You just need to choose the brand that has nice thin slices.
Of course pay attention to its freshness as well.
Can I prepare salmon carpaccio in advance?
Yes, you can!
In fact I consider 2-8 hours to be the best time to let salmon marinate in the sauce.
But you can marinate it starting from 30 minutes.
If you haven’t finished the whole plate in one go place it in the fridge covered with a plastic wrap for 24 hours max.
So there you have it, perfect summer main, starter and your go-to appetizer for big parties.
Salmon carpaccio is one of the easiest and yummiest things you can make with fresh salmon or even smoked salmon.
Rise salmon fillet with drinking water and dry with a paper towel.
Wrap it in a plastic wrap and place in the freezer for about an hour.
You can freeze it totally and keep in the freezer for a couple of weeks.
When you need to prepare salmon carpaccio salmon should be semi-frozen and easy to cut through.
Slice salmon fillet into thin slices.
Place sliced salmon on a large serving dish. Slices should be arranged in single layer.
Use another dish if you ran out of space on the first one.
If using smoked salmon which is already cut - just arrange it on a metal tray or a serving dish as described above.
Squeeze 2 lemons and filter juice from pulp and seeds.
Add a generous splash of extra virgin olive oil and finely chopped parsley.
Add a salt if using fresh salmon.
Smoked salmon is already well seasoned.
Top your carpaccio with a dressing and cover the place with a plastic wrap.
Let marinate in the fridge for at least 30 minutes before serving.
If you like capers use those for garnish. They pair really well with salmon.