Carpaccio di salmone
Salmon carpaccio
Salmon carpaccio is a low-fat recipe. It is based on raw marinated paper-thin slices of salmon fillet. Cooking isn't necessary. You can serve it as antipasto (Italian starter) or main dish. It's a so refined dish you can prepare it for a celebration menu or buffet.
zoom »
yeld for 4
- 600g (1.3 pound) salmon fillet
- 2 lemon juice
- 1 1/2 tablespoon extra virgin olive oil
- Salt
- Pepper, if you like
- Time:
preparation: 20 minutes
no cooking
total: 20 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 300 (kCal) 15 % GDA (*) - 1256 (kJ)
Protein: 25.4 (g) 51 % GDA
Total fat: 21.6 (g) 31 % GDA
Total carbohydrate: 1.4 (g) 1 % GDA
Sugars: 1.4 (g) 2 % GDA
Choose very fresh salmon fillet and prepare the recipe in the same day.
Remove its skin and bones.
Cut it into paper-thin slices and arrange them in a large serving plate.
Sprinkle them with lemon juice, salt and pepper.
Let them marinate for 15-20 minutes or more according to your taste.
At this point drain every slice and put in another serving plate.
Dress the salmon slices with the olive oil and serve.
Note
- - It's a cold dish; you can serve it as a second course or an appetizer (in this case it serves at least 8 people) or in a buffet.
- - If you prefer, you can prepare a cold sauce made with 4 teaspoons mustard and 200 ml (7 fl oz) single cream (light cream) and dress your salmon with this sauce instead of olive oil.
- - If you want to know more on fish, how to clean and cook it, consult our cookery school!
What's the right wine ?
Our suggestion is: Pinot Bianco dell'Alto Adige (white wine from Trentino - Italy) if you serve it without sauce, Pinot Grigio del Trentino (white wine from Italy) if you serve it with the sauce.
The author Loretta Sebastiani lives in Italy (IT)
Google+ | Twitter | Facebook | Pinterest