Carrot and almond salad with lightly salted salmon
6 servings
15 minutes
This refreshing carrot and almond salad with lightly salted salmon is a bright example of Italian gastronomy that combines simplicity and sophistication. Thin strips of carrot soaked in a citrus dressing of lemon and pink grapefruit harmoniously pair with the delicate lightly salted salmon. Almond flakes and poppy seeds add textural variety, while tarragon and raisins complement the dish with spicy and sweet notes. The origins of this recipe stem from the Italian tradition of light fish appetizers, perfect for warm summer evenings. The salad can be served as a standalone dish or as a refreshing appetizer before main courses. Each spoonful is a blend of freshness, lightness, and exquisite balance of flavors that delivers true pleasure.
1
Peel the carrot and slice it into thin wide noodles using a mandoline (or a vegetable peeler).
- Carrot: 600 g
2
Peel the pink grapefruits and separate them into segments, cutting off the bitter skin from the wedges. In a large bowl, whisk lemon juice with sugar and a pinch of salt and pepper. Gradually adding olive oil, whisk the contents of the bowl into a thick sauce.
- Pink grapefruits: 2 pieces
- Lemon: 1 piece
- Sugar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 100 ml
3
Mix the sauce with carrots, grapefruit pieces, tarragon leaves, raisins, and thin slices of lightly salted salmon. When serving, sprinkle with almond flakes and poppy seeds.
- Carrot: 600 g
- Pink grapefruits: 2 pieces
- Tarragon: 20 g
- Golden seedless raisins: 100 g
- Lightly salted salmon: 300 g
- Flaked almonds: 100 g
- Poppy seeds: 10 g
