Salmon Carpaccio
4 servings
10 minutes
Salmon carpaccio, similar to the original beef, is made from fresh raw meat. In this case, from thinly sliced salmon fillet. It is important not to overdo it with lemon juice - otherwise the salmon will be marinated in it so much that there will be no fish flavor left. This carpaccio is best served in portions - the main idea is that all the ingredients should be on the plate in one layer. And it will taste better when chilled. Therefore, forced refrigeration for half an hour is necessary not only for the fish to absorb the marinade, but also to emphasize the taste.
1
Place the salmon in the freezer for an hour to chill it for thin slicing. Carefully slice the fish into wide, very thin pieces. It's best to take a piece with the skin and cut towards the tail with a special knife for carpaccio. Arrange the salmon on a flat plate in a single layer.
- Salmon fillet: 500 g
2
Peel the cucumber and slice it into long strips with a potato peeler. Lay them on top of the fish.
- Cucumbers: 1 piece
3
Chop green onions with scissors from the top.
- Chives: 20 g
4
Remove the capers from the jar, drain the juice, or even better, rinse them with cold water. Scatter the capers over the salmon and cucumber.
- Capers: 2 teaspoons
5
Squeeze juice from lemons. Brush the entire surface of the carpaccio. It's better to brush than to pour, otherwise it will be too uneven. Drizzle the whole plate with olive oil.
- Lemon: 2 pieces
- Olive oil: 100 ml
6
Salt and pepper, cover with film, and place in the refrigerator for twenty minutes. During this time, the salmon will be ready with lemon juice and olive oil.
- Salt: to taste
- Ground black pepper: to taste