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.
1
For the sauce, mix all ingredients, blend, and strain.
- Yuzu juice: 20 ml
- Olive oil: 100 ml
- White miso paste (shiro miso): 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.
- Salmon: 200 g
3
Place the carpaccio on a plate (per serving – 50 g)
- Salmon: 200 g
4
Pour sauce to taste, sprinkle with smoked mozzarella and popcorn made at home in the microwave.
- Smoked mozzarella (scamorza affumicata): 20 g
- Popcorn: 20 g
- Yuzu juice: 20 ml
- Olive oil: 100 ml
- White miso paste (shiro miso): 30 g
- Lemon juice: 20 ml
- Ginger: 10 g
- Sesame oil: 15 ml