King Salmon Carpaccio
King Salmon Carpaccio is a winner for appetizers when entertaining: easy to make, delicious and elegant.
Equipment
- knife
- Board
- Serving platter
- mixing bowl
Ingredients
- 300 g King Salmon or any fresh salmon sashimi grade
- Juice of 1 lemon
- 1 tbsp dijon mustard
- 1 tbsp radish
- salt to taste
- 1/4 cup olive oil
- 1 tsp sugar or honey to taste
- finely chopped parsley
For Serving
- Bread
- Crackers
- Antipasto
Instructions
- Slice salmon as thinly as possible across the grain.
- Mix lemon juice, dijon mustard, radish, salt.
- Drizzle olive oil until well incorporated.
- Add sugar or honey. Taste and adjust.
- Drizzle mustard dressing over thinly sliced salmon. Toss.
- Refrigerate for at least two hours - 24 hours.
- Serve with crackers, bread, and or antipasto.
Notes
-
Salmon: Get the freshest salmon you can get. Sushi grade can do as well.
-
Freeze salmon for an hour before slicing, so it's easier to cut.
-
You can make this ahead. You can serve immediately or for up to 24 hours. Just note that it will be 'cooked' the longer it's sitting in the dressing.
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Serve with bread, bruschetta, crackers, and other antipasti.
