Salmon carpaccio with marinated fennel and capers
4 servings
20 minutes
Salmon carpaccio with pickled fennel and capers is a refined dish of European cuisine that embodies freshness and harmony of flavors. Originating in Italy, carpaccio is traditionally made from thinly sliced raw meat or fish dressed with a fragrant marinade. In this recipe, the delicate salmon fillet with its soft, buttery taste is complemented by crunchy fennel marinated with lemon and herbs, adding lightness and zest to the dish. Capers add a slight salty note, while olive oil brings all components together into a single gastronomic delight. This dish is perfect as an appetizer for special occasions and pairs wonderfully with white wine. Simple to prepare, it reveals the flavor depth of salmon and delights with its elegant presentation.
1
Wash the fennel well and slice it very thinly (the thinner, the better). It's best to do this with a mandoline.
- Fennel root with herbs: 1 piece
2
In a bowl, mix mint, dill, and an equal amount of finely chopped fennel greens.
- Crushed mint leaves: 1 teaspoon
- Chopped dill: 1 teaspoon
- Fennel root with herbs: 1 piece
3
Squeeze lemon juice into the greens.
- Lemon: 1 piece
4
Then add sea salt and sugar. Add the chopped fennel and mix well. Cover and refrigerate for at least 1 hour (preferably 2 hours).
- Sea salt: 0.5 teaspoon
- Sugar: 1 teaspoon
5
Wrap the fish in plastic wrap and place it in the freezer for 30 minutes to make it easier to cut.
- Salmon fillet: 300 g
6
Slice the fish into very thin pieces (the thinner, the better).
7
Place the fish on a dish or individual plates, top with pickled fennel, and drizzle with olive oil and marinade.
- Extra virgin olive oil: to taste
8
Sprinkle with capers on top and garnish with fennel greens. Serve immediately.
- Capers: to taste
- Fennel root with herbs: 1 piece