Salmon carpaccio with watermelon and avocado
2 servings
15 minutes
Salmon carpaccio with watermelon and avocado is an exquisite dish embodying freshness and lightness. Its roots trace back to European cuisine, where carpaccio is traditionally made from raw meat or fish. In this version, thin slices of lightly salted salmon are paired with juicy watermelon flesh, tender avocado, and fresh cucumber. Olive oil, lemon juice, and black sesame seeds enhance the flavor nuances, adding depth. The presentation resembles a gastronomic work of art, while the creamy sauce harmonizes the dish's texture. Carpaccio is perfect for a light dinner or sophisticated appetizer and pairs wonderfully with white wine. This culinary delight offers a subtle balance of sweetness, freshness, and rich seafood flavor.
1
Cut the flesh of the watermelon (seedless) into two circular pieces. Slice fresh cucumber and avocado thinly.
- Watermelon flesh: 200 g
- Cucumbers: 50 g
- Avocado: 1 piece
2
Layer cucumber and avocado between the watermelon slices and spread with creamy sauce.
- Cucumbers: 50 g
- Avocado: 1 piece
- Cream sauce: 3 tablespoons
3
Slice the salmon thinly and arrange it in a single layer on a plate.
- Lightly salted salmon: 100 g
4
Drizzle the salmon with olive oil, lemon juice, and sprinkle with black sesame.
- Lightly salted salmon: 100 g
- Olive oil: 2 tablespoons
- Lemon juice: 1 teaspoon
- Black sesame seeds: to taste
5
Everything can be decorated with greenery.
- Parsley: 1 stem