Salmon Carpaccio with Capers
4 servings
15 minutes
Salmon carpaccio with capers is an elegant dish of Italian cuisine that impresses with its simplicity and sophistication. Originally made from beef, carpaccio has now been adapted for various ingredients, including tender salmon fillet. The thinnest slices of fish dressed in aromatic lime sauce and topped with a juicy tomato mixture with capers and dill create a harmony of freshness and tenderness. The combination of tangy capers, sweet tomatoes, and velvety salmon makes the flavor bright and layered. This dish is perfect for a light dinner or an exquisite aperitif, especially when complemented by crispy ciabatta. Salmon carpaccio is a true feast for gourmets who appreciate the freshness and natural taste of seafood.
1
Make a cross-shaped cut on top of the tomato. Transfer to a bowl and pour boiling water over it. Leave for 2-3 minutes. Transfer to ice water, dry, and peel off the skin. Cut in half, remove the seeds with a teaspoon, and chop finely. Transfer to a bowl with capers and chopped dill. Mix well.
- Tomatoes: 3 pieces
- Capers: 1 tablespoon
- Dill: 1 tablespoon
2
Using a very sharp knife, carefully slice the fish across the grain into very thin pieces (the thinner, the better). Arrange the fish in a single layer on 4 plates.
- Salmon fillet: 500 g
3
Place a small amount of tomato mixture in the center of the plate. Whisk olive oil with lime juice, spices, and salt. Drizzle over the fish and tomatoes. Generously sprinkle with freshly ground black pepper on top. Serve immediately with ciabatta.
- Olive oil: 1 tablespoon
- Lime juice: 1 tablespoon
- Ciabatta: 1 piece
