Salmon Carpaccio (Carpaccio Di Salmone)

This salmon carpaccio is made with thin slices of smoked, buttery salmon, arranged beautifully on a plate and topped with lemon olive oil dressing and a delicious white sauce (if you're feeling fancy). It's perfect to serve as an appetizer or as a no-cook main.

Light and filling it’s perfect for hot summer days paired with some fresh bread and white wine. In Italy, 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 even last minute. If you’re hosting a buffet style party salmon carpaccio will be a great fit.

Table Of Contents

• Good To Know
• This Salmon Carpaccio: What's So Special?
• Ingredients
• How To Make - Step By Step with Pictures
• What To Serve It With
• Full Recipe

This Salmon Carpaccio: What's So Special?

1. Perfect as a no-cook main course or as an appetizer.
2. One of the best (and easy!) ways to serve smoked salmon.
3. Comes together in a snap of a finger.
4. Customizable. Make it with only one kind of sauce / dressing.
5. Feels like you're eating it in a fancy restaurant due to the two kind of sauces that are super easy and quick to make.

Ingredients

See the recipe card for full information on ingredients and quantities.

• Salmon - smoked salmon or sushi grade vacuum-packed salmon work great. You can also use super fresh high quality salmon if you choose to.
• Lemon - you'll need lemon juice for both dressings. If you have an organic untreated lemon use lemon zest for garnishing and extra flavor, if not skip the zest.
• Olive oil dressing - also called Citronette dressing made with extra virgin olive oil, lemon juice salt and pepper.
• White sauce - similar to one used with beef carpaccio but slightly tweaked to perfectly pair with salmon. It's made with mayo, lemon juice, capers (can skip if you don't have them) and anchovies (can be substituted with a few dashes of Worcestershire sauce).
• Arugula - for plating and serving. You can use sliced beef tomatoes or heirloom tomatoes instead of arugula or together with it.
• Parsley - for garnishing but also for flavor.

How To Make - Step By Step with Pictures

White Sauce

Place all ingredients in a blender cup or tall container, and blitz until smooth. The sauce will have a runny consistency and that's what we want (photos 3, 4).

NOTE: you'll likely have some leftovers of this sauce. Use it as a salad dressing (tomato and cucumber salad for example) or take it to the next level by adding tuna and more mayo. See FAQ section for details.

Put everything together

• Arrange arugula on a large serving dish. Place salmon slices slightly overlapping on top.
  NOTE: instead of arugula use sliced beef tomatoes or heirloom tomatoes. You can also add a layer of tomatoes on top of arugula, cover with white sauce, then top with salmon carpaccio.
• Shake olive oil dressing to emulsify and drizzle generously over the salmon. If you have time, let it sit for 10-15 minutes to marinate (photo 5). If you don't plan to use the second sauce (white sauce) garnish with chopped parsley and capers or top with the second sauce (photo 6).
• When ready to serve drizzle salmon carpaccio with white sauce (it's easier to do it with a squeeze bottle). Garnish with chopped parsley, lemon zest (if using organic lemon) and capers if you prefer.

FAQs

What To Serve It With

If you're serving salmon carpaccio as an appetizer, add other small bites like deviled egg sail boats, roasted pepper antipasto or easy and delicious cherry tomato bruschetta. If you're making carpaccio as a main course, you can stuff it into puccia bread rolls to make a delicious rustic sandwich, accompany it with homemade ciabatta bread or pick one or more of perfect pairings below:

Full Recipe