A dish of Italian cuisine, salmon carpaccio, is no less popular than the classic version of this cold meat appetizer. Salmon species of fish, combined with the ingredients commonly used in the Mediterranean region, provide amazing gourmet gourmet delights. Carpaccio is not difficult to cook at home, you only need to have the desire and the freshest ingredients to make it tasty, safe and healthy.

What is carpaccio?

Carpaccio - the creation of the Italian Giuseppe Cipriani, in the middle of the twentieth century, he first served a cold meat appetizer, cut into thin slices, seasoned with olive oil and lemon. His recipe included parmesan cheese, arugula, basil and tomatoes - all components are widely used in Italian cuisine and are available to everyone. The dish is named after another Renaissance Italian, Vittore Carpaccio.

What is carpaccio and how to cook it today is known not only to Italians. So called cold snacks not only with slices of meat, but also with fish, fruits, vegetables, it is served in all restaurants in the world. The design of the dish retains its original appearance with different variations of ingredients.

Important. The most important condition for the preparation of any carpaccio is that all ingredients must be freshest!

Salmon Carpaccio Roll

Everyone can cook carpaccio of salmon, for this you do not need to have a special education, only the right ingredients for the dish:

  • chilled salmon filet on the skin;
  • lemon juice 1-2 tbsp. l .;
  • dill, a small bunch;
  • olive oil 1-3 tbsp. l .;
  • salt to taste;
  • hot pepper 1 pc.;
  • any fruit vinegar (optional) 1-2 tbsp. l

For decoration, they use Parmesan cheese, arugula, basil, tomatoes - anyone who likes more.

So here we go.Let's make salmon carpaccio with a roll - this is a little more complicated than a traditional dish, but the efforts are worth it, it turns out incredibly tasty and beautiful. Sliced ​​thin slices of roll, will look much more appetizing than simple stroganina.

  1. First, prepare the marinade from olive oil, lemon and vinegar. Grind pepper and salt, add to the marinade and leave for ten minutes.
  2. Carefully cut the salmon fillet from the skin, coat it with marinade on both sides, sprinkle with chopped dill and carefully roll it into a roll using a film.
  3. The fish should be thoroughly soaked, for this we leave it in the refrigerator for a day. It is possible for a shorter time, but a day is optimal, the fish just has time to absorb all the aromas of the marinade.
  4. After a day, we transfer from the refrigerator briefly to the freezer so that the carpaccio roll hardens a little, it will be more convenient to cut into thin plates. Do not forget to remove the film - otherwise it will stick to the fish, put the roll in a regular bag.
  5. The most crucial moment comes: cut into a thin layer. To do this, you need a very sharp knife, a little knack and patience.
  6. We will beautifully place the fish on a flat plate in one layer.
  7. Smear with the marinade again.
  8. For decoration, we use Parmesan - thin slices, arugula, tomatoes, basil and serve.

Cooking with Avocado

Everyone knows the pleasant taste sensations when combining seafood with avocado. Salmon and avocado carpaccio will replenish the treasury of lovers of gourmet cold snacks. We use the same marinade as for the carpaccio roll.

  1. We clean the ripe avocado fruit, remove the seeds, cut and transfer to a blender. Add pepper and salt, vinegar, olive oil and grind until smooth.
  2. Cut salmon into thin slices, spread on a plate in one layer.
  3. We coat the fish with marinade, optionally, sprinkle with grated parmesan.
  4. We spread the pasta from avocado on a plate and spread a little beautifully with a spoon, sprinkle with marinade, decorate with any greens, for example, basil, capers, salad. The fish should be slightly saturated with marinade and the dish can be served.

With soy sauce

A variant of carpaccio with soy sauce is closer to Japanese dishes.

The following products are needed for cooking:

  • salmon fillet 300 g (fish should be fresh);
  • soy sauce 1 tbsp. l .;
  • lemon or lime juice 1 tsp;
  • pickled ginger 1h. l (finely chopped);
  • sweet wine or mirin 1 tbsp. l .;
  • pepper to taste;
  • sugar to taste;
  • olive oil 2 tbsp. l .;
  • sea ​​salt;
  • salad or other greens;
  • pink pepper peas;
  • red caviar, optional.

We start cooking with the sauce.

  1. Soy sauce, lime juice, mirin or sweet wine (you can take plum), ginger, ground pepper and sugar are mixed well and left in the refrigerator in a closed vessel to mix the aromas.
  2. Cut the fish from the skin, clean from small bones, if any, rinse under running water and dry.
  3. The fillet is ready, but first the fish should lie down for half an hour in the freezer, so that it is easier to cut into slices.
  4. The next step is to cut the fish, put it on a flat dish in one layer, add salt, spread with olive oil and marinade.
  5. We send the plate for twenty minutes in the refrigerator under the film to marinate the fish.
  6. After waiting for twenty minutes, we serve the plate completely. We spread the greens, which anyone likes, pink pepper, which gives a unique aroma, red caviar, if desired. Everything, bon appetit!

Important. If you use fresh salmon in carpaccio, you must have such ingredients as vinegar, hot pepper and garlic in the marinade. This will protect the dish.

Salmon Carpaccio with capers

Capers are used in appetizers, both for decorating dishes and in sauces to give a special aroma and taste.

To prepare salmon carpaccio with capers you need:

  • salmon fillets;
  • a tomato;
  • capers;
  • dill;
  • olive oil;
  • lemon juice.

If you carefully studied the recipes above, you already have an idea how much you need to take this or that product.It takes only fifteen minutes to cook this dish.

  1. Cooking caper sauce. To do this, remove the peel from the tomato, having previously dipped it in hot water, remove the seeds and finely chop. Mix tomatoes, capers, chopped dill well.
  2. Thinly cut the salmon filet, put it on the dish.
  3. In the center of the plate we leave room for tomato and caper sauce.
  4. Grease the fish with olive oil, sprinkle with lemon juice, add salt and spices to taste. The dish is ready.

If you want, mashed potatoes, tomatoes and herbs can be mashed with a blender and grease the fish with the sauce. You get another recipe for the original carpaccio with capers.

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