Lightly salted salmon carpaccio with adjika and horseradish
6 servings
10 minutes
Salmon carpaccio with lightly salted salmon, adjika, and horseradish is an exquisite dish inspired by Italian traditions. The lightness and tenderness of the salmon harmoniously combine with the bright spiciness of adjika and the sharpness of horseradish, creating a delightful contrast of flavors. The origins of carpaccio trace back to Venice, where it was first made from beef, but over time variations with fish became equally popular. This salmon version is a great choice for gourmets who appreciate freshness and sophistication. Corn salad adds a textural play, while the tomato-pepper sauce with garlic gives the dish richness and a slight sweetness. Such carpaccio would make an excellent appetizer for a festive table or an elegant option for a romantic dinner, highlighting the richness of Mediterranean cuisine.
1
Peel the tomatoes and sweet peppers, and blend them with garlic, sugar, olive oil, chili, and wine vinegar.
- Tomatoes: 200 g
- Sweet pepper: 100 g
- Garlic: 4 cloves
- Sugar: 2 tablespoons
- Olive oil: 50 ml
- Chili pepper: 1 piece
- White wine vinegar: 2 tablespoons
2
Mix the resulting paste with grated horseradish using a spoon.
- Horseradish: to taste
3
Slice the salmon into thin pieces, place on plates, spread with adjika and horseradish, and sprinkle with thoroughly washed corn salad leaves.
- Salted salmon: 600 g
- Horseradish: to taste
- Corn salad: 300 g