Salmon carpaccio with Asian sauce and popcorn

4 servings

20 minutes

Salmon carpaccio with Asian sauce and popcorn is a refined dish that combines the tenderness of Italian cuisine with rich Eastern aromas. Carpaccio, which originated in Venice in the mid-20th century, is traditionally made from thin slices of raw meat or fish dressed with a spicy sauce. In this version, the dish is enriched with the creamy texture of salmon highlighted by the refreshing tartness of yuzu and the subtle flavor of white miso paste. Smoked mozzarella adds a deep aroma to the dish, while popcorn provides an unexpected crunchy note. This carpaccio is perfect as a light appetizer or an elegant dish for a festive dinner.

Energy value per serving

• Calories: 380.2
• Proteins: 12.2g
• Fats: 34.2g
• Carbohydrates: 5.9g

Ingredients

• Salmon: 200 g
• Yuzu juice: 20 ml
• Olive oil: 100 ml
• White miso paste: 30 g
• Lemon juice: 20 ml
• Ginger: 10 g
• Sesame oil: 15 ml
• Smoked mozzarella cheese: 20 g
• Popcorn: 20 g

Cooking steps

1. For the sauce, mix all ingredients, blend, and strain.

   Required ingredients:

   • Yuzu juice: 20 ml
   • Olive oil: 100 ml
   • White miso paste: 30 g
   • Lemon juice: 20 ml
   • Ginger: 10 g
   • Sesame oil: 15 ml

2. Freeze the salmon as for carpaccio, then slice thinly before serving.

   Required ingredients:

   • Salmon: 200 g

3. Place the carpaccio on a plate (per serving – 50 g)

   Required ingredients:

   • Salmon: 200 g

4. Pour sauce to taste, sprinkle with smoked mozzarella and popcorn made at home in the microwave.

   Required ingredients:

   • Smoked mozzarella cheese: 20 g
   • Popcorn: 20 g
   • Yuzu juice: 20 ml
   • Olive oil: 100 ml
   • White miso paste: 30 g
   • Lemon juice: 20 ml
   • Ginger: 10 g
   • Sesame oil: 15 ml