If you love smoked salmon, then this carpaccio is perfect for you! This salmon carpaccio is the perfect appetizer for the Christmas season. In this recipe, I will show you how easy it is to cure salmon and then style these wafer-thin slices of salmon into a beautiful carpaccio.
The secret to making a tasty carpaccio is to cure the fish the right way. My way of curing salmon is very. There are just 2 things you must do correctly:
-Cure the salmon with salt & sugar; salmon was traditionally cured with just salt but it’s important to add sugar as well otherwise it will be too salty.
-The salmon must be cured for no more than 24hrs.
Once the salmon is cured you can eat it plain, with some avocado on toast, with a bit of cream cheese, or stirred into a Veggie Frittata. But one of my favourite ways of eating it is in this salmon carpaccio, drizzled with a bit of olive oil and yogurt dressing on the side. I love to make the carpaccio for special occasions. The salmon tastes delicious and looks beautiful.
Carpaccio used to be made with meat but there are no hard or fast rules …you can be as creative as you want. You can add other yummy things to this carpaccio such as radish, red onion, pistachios, dried cranberries, etc.
Let me know how it turns out for you! I hope to see photos of your creation on Instagram with the hastag #shoothecook. Happy Christmas!
In this recipe, I will show you how easy it is to cure salmon and then style these wafer-thin slices of salmon into a beautiful carpaccio.
- 2 Salmon fillets skin-on (fresh or defrosted)
- 3/4 cup of salt
- 1 cup of sugar
- Zest of 1/2 lemon
- 2 Tbsp fresh dill or 1 Tbsp dry dill
- 3-4 Tbsp natural yogurt
- 1 Tbsp of spring onion, finely sliced
- 1 Tbsp of lemon juice
- Ground pepper to taste
- A drizzle of virgin olive oil
- 1 tsp fresh dill (optional)
- 1 Tbsp capers (optional)
- rocket leaves (optional)
Remove the big bones from the salmon.
Add the salt and sugar to a medium bowl. Spread the mixture in a container roughly the same size as the fish.
Place the fish, skin side down, in the curing mixture. Spread half of the lemon zest and dill evenly over the fish; cover with enough curing mixture (don't forget the sides).
Add the rest of the lemon zest and dill over the other salmon fillet and place it flesh side down on top of the other fillet. Cover with the rest of the curing mixture.
Wrap the container with film and refrigerate for 24h.
After 24 hours, rinse the fish and pat dry; place skin side down on a cutting board and slice thinly on a diagonal, leaving the skin behind.
Arrange salmon on a plate. Drizzle with a bit of virgin olive oil. Garnish with capers, dill and rocket leaves.
To make the yogurt dressing, mix all of the ingredients together and serve on the side. Bon appétit!
*Wrap tightly with cling film and keep refrigerated. Consume within 10-15 days.
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