Salmon carpaccio. Salmon carpaccio recipe.

Salmon carpaccio

Required Products:

• Parmesan cheese – 50 grams;
• fresh salmon fillet – 100 grams;
• grapefruit – 1 pc.;
• light mayonnaise or sour cream – 25 grams;
• capers – 5-7 pcs.;
• sea ​​salt - a small pinch.

In this recipe, it is best to use boneless, skinless fillets.

Delicious salmon carpaccio with cucumber

There are other recipes for this dish. For example, you can add cucumbers.

Ingredients for the dish:

• salmon fillet – 500 grams;
• 1 cucumber;
• chives – 20 grams;
• capers – 2 tsp;
• olive oil – 100 ml;
• salt and ground black pepper to taste.

Cooking time: 30-40 minutes.

Number of calories per 100 grams: 200 kcal.

Preparation:

1. Before slicing salmon, place it in the freezer for 60 minutes. This will make cutting the fish much easier. This is done with wide and thin plates. Cutting must be done very carefully. There is a special knife for carpaccio that makes everything much easier. After slicing, the fish is laid out on a flat plate in one layer.
2. The cucumber is peeled and cut into long strips using a potato peeler. Placed on top of the fish.
3. Chop green onions with scissors. Lay out the next layer.
4. Capers must be removed from the jar, drained, washed and randomly placed on top of the onion.
5. Use a silicone brush dipped in pre-squeezed lemon juice to lubricate the surface of the dish. Next, pour a thin stream of olive oil over it.
6. Finally, add salt and pepper and cover with cling film. Before serving, place the fish in the refrigerator for 20 minutes. After this time, the salmon will be ready to eat.

1. To prepare carpaccio, you can use any other fish, but salmon will be the most delicious dish.
2. Before slicing, the fish must be kept in the freezer.
3. If you don't have cling film at home, you can use a regular plastic bag.
4. If white and pink pepper are not available, use only black pepper.
5. You can serve carpaccio with vegetable salad, but it should be light.

Salmon prepared in this way can be served not only with a light salad, but also on a sandwich. Take the time to prepare this amazing dish, which will take its rightful place on your table.

Carpaccio was first invented in 1950 by Giuseppe Cipriani and named after the Italian Renaissance painter Vittore Carpaccio. The classic version is made with thin slices of raw beef seasoned with fruit vinegar, herbs and olive oil.

Carpaccio is served as a cold appetizer with Parmesan cheese, basil, table wine, arugula and tomatoes. Currently, the recipe has undergone some changes. Chefs from all countries began to replace beef with other meats, poultry or fish. A very tasty dish is made from salmon. It's not difficult to prepare, but it turns out very tasty!

Step by step process

How to make salmon carpaccio:

1. Squeeze the grapefruit juice into a small bowl.
2. Chop the capers using a sharp knife.
3. Pour the sauce made from grapefruit juice and mayonnaise onto a flat plate.
4. We wash the fish in advance under running water, dry it with a paper towel and cut it into longitudinal slices.
5. Carefully place it on a plate.
6. Grate the cheese on a fine grater.
7. Sprinkle it over the laid out fish.
8. Decorate with capers. If desired, you can add a sprig of basil or arugula.
9. Pour sea salt and other spices into a separate bowl, which are served along with the dish.

This fish appetizer can be prepared for any holiday table, decorated at your discretion. As a side dish, it is best to use pasta or country-style baked potatoes with garlic.

Preparation:

• Place the salmon fillets in the freezer for a couple of hours. Cut the chilled fillet into wide but thin slices. Arrange the fish in a single layer on a serving plate.
• Finely chop the chives and cut the fresh cucumbers into thin slices. Place cucumbers on top of the fish.
• Finely chop the capers and place on top of the carpaccio. In a separate bowl, combine lemon juice and olive oil. Pour the marinade generously over the dish and sprinkle with salt and pepper.
• Cover the carpaccio with cling film and refrigerate for 20 minutes. Serve the finished dish to the table as a cold appetizer.

Calories: Not specified

Cooking time:
Not specified
What's a New Year's table without red fish? , salmon or pink salmon on New Year's Eve has long become a good tradition in almost every home. If you want to surprise your guests with your culinary skills this year, prepare lightly salted salmon carpaccio. Perhaps you have your own, long-tested recipe for cooking lightly salted fish. Then prepare carpaccio from it. Red fish salted in any way under the original marinade will reveal all its taste qualities in a new way. This dish will not only decorate your New Year's table with its colorful appearance, but will also delight you with its wonderful taste.

To prepare the dish we will need: - a piece of fresh Norwegian salmon - 1 kg; – red onion – 1 pc.; - sea salt - 4 tbsp. l.; - sugar - 1 tbsp. l.; — lemon pepper – 1 tsp; — vodka – 50 g; - chili pepper; - vinegar; - olive oil.

Preparation

1. Prepare all the necessary ingredients for the dish. 2. First of all, prepare the mixture for salting fish. First, mix salt, sugar and lemon pepper (black or white, which you can find in the store), and then add 50 g of vodka to the spices. Vodka is absolutely not noticeable in the finished dish, but it disinfects fish well, in case you doubt its freshness. 3. Wash a piece of fresh salmon and dry it with a paper towel. There is no need to clean the scales or remove the skin; we only remove the ridge. If you bought ready-made red fish fillets, then check if there are any small bones there and carefully remove them with tweezers. Lubricate the prepared fillet generously with a mixture of spices and vodka. Place the fish in a glass or ceramic bowl, cover with a lid and refrigerate for two days. Periodically change the pieces of salmon so that it is properly salted. 4. After two days, remove the fish from the brine, wash it under running water to remove any remaining salt and dry it with a paper towel. 5. When the fish is ready, start preparing carpaccio from lightly salted salmon. First we need a marinade. Peel the red onion and cut into very small cubes. 6. Cut the chili pepper into thin rings. If you do not like spicy dishes, use only half of the pepper without seeds for the marinade; the lower part of the chili fruit is practically not spicy. 7. Place the chopped vegetables in a bowl and pour in a tablespoon of wine vinegar. After 10 minutes, add 2 tablespoons of extra virgin olive oil to the marinade. 8. Cut the lightly salted salmon fillet into very thin slices and place on a flat plate in one row. Decorate the dish with arugula leaves. 9. Pour the prepared marinade over the fish carpaccio and leave for half an hour. The fish should be saturated with the aroma and spiciness of the dressing. Then the finished lightly salted salmon carpaccio can be served on the festive table. Bon appetit everyone and Happy New Year! Author: Liliya Purgina Also see,

Salmon carpaccio is perhaps the most famous and popular fish variation on the theme of Italian meat appetizer. As in the classic version, the whole “salt” of the dish is in how thinly sliced ​​its main ingredient is. Pieces of meat, fish, fruits or vegetables (and the dish can even be prepared from these products!) must have a minimum thickness.

You can experiment endlessly with sauces and additives for fish. But we recommend starting with a classic combination: salmon and mustard sauce with fresh tomatoes and arugula. In such a “company”, fish slices will reveal their maximum flavor potential.

Ingredients

Salmon carpaccio recipe: preparation

Ingredients:

The time spent on cooking is only 8-10 minutes.

Salmon carpaccio recipe with photos

Let's prepare the marinade for carpaccio. To do this, mix the following ingredients: olive oil, pesto sauce, balsamic sauce, salt, pepper, lemon juice. Whisk the marinade until smooth.

Now we need to cut the salmon into very thin slices. To do this, place fresh salmon in the freezer for 10 minutes and then use a sharp knife at an angle to cut the salmon fillet into equal pieces. Prepare a flat dish and brush the surface of the dish with a small amount of marinade. Then place the pieces of salmon on the dish, slightly overlapping.

Now generously coat the surface of the fish fillet with marinade; you can simply coat the fish with marinade. After this, we put the dish in the refrigerator for at least 40 minutes, covering it with film so that the fish does not air out and the refrigerator does not smell of fish.

Before serving the dish, we decorate it at our discretion. Traditional products for carpaccio are arugula, pine nuts, cherry tomatoes and, of course, Parmesan cheese. Wash the arugula with water and dry with a paper towel. Place the salad in the middle of the dish on top of the fillet, add pine nuts.

Cut the cherry tomatoes into halves and place them on a plate in any order. Cut the lemon into several small pieces and place on a plate. You can add capers for decoration.

Sprinkle the dish with sliced ​​or grated Parmesan cheese.

We serve the finished dish as a cold appetizer for a festive feast. This fish would also be good on a sandwich. Bon appetit!

photorecipes.ru

You can experiment endlessly with sauces and additives for fish. But we recommend starting with a classic combination: salmon and mustard sauce with fresh tomatoes and arugula. In such a “company”, fish slices will reveal their maximum flavor potential.

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Step-by-step preparation

Our next steps are as follows:

1. Wash the salad under cold water, shake off excess liquid and tear it apart with your hands.
2. We put it on a large beautiful plate.
3. Drizzle with balsamic vinegar and vegetable olive oil.
4. Then cut the capers into small pieces.
5. Peel the cherry tomatoes from the roots and divide them into quarters.
6. Distribute tomatoes and capers throughout the plate, then sprinkle the resulting mass with spices.
7. Wash the salmon fillet and dry it with a towel.
8. Cut it into portions and place it on a plate.
9. Sprinkle fish slices with lemon juice.
10. Sprinkle the finished dish with grated cheese so that it completely covers the salmon.

This simple and quick snack is best paired with light mayonnaise, garlic or sour cream sauce.

You can always make homemade sauce, for which you will need:

What to do:

1. Grind the garlic cloves, having previously cleared them of the film.
2. Pour sour cream and sunflower oil into a blender bowl.
3. Toss in the garlic cloves and add salt and seasonings.
4. Beat the resulting mass until smooth.

This homemade dressing can be used not only for salmon carpaccio, the recipe for which is above, but also for any other dishes.

Traditional recipe

Carpaccio is an Italian dish, so the products used for its preparation are not always available in Russian cuisine. But don’t be disappointed ahead of time; if you try a little and look in stores, you can buy everything.

Salmon carpaccio is served as a cold appetizer.

To prepare, you cannot do without the following ingredients:

• 300 grams of fresh salmon;
• 1 tsp. balsamico;
• 20 grams of arugula;
• 1 tbsp. l. olive oil;
• 1 tsp. pesto (Italian sauce);
• 30 grams of parmesan;
• 2-3 pcs. cherry tomatoes;
• 5 grams of pine nuts;
• 1 lemon;
• spices are added to taste.

Cooking time: 60 minutes.

Calorie content per 100 grams: 132 kcal.

The first thing we start with during cooking is the marinade. To do this, mix pesto, balsamic and olive oil in a separate bowl. Squeeze the juice of half a lemon into the resulting mixture.

Set the other half of the lemon aside for now. You will need it to serve the dish. Add salt and pepper to the marinade to taste. Whisk everything thoroughly with a whisk.

It is better to serve carpaccio in a flat dish. Immediately place thinly sliced ​​salmon on it. It must be laid in one layer, so the pieces will overlap.

Lubricate the fish with the resulting marinade using a silicone brush. After this, the fish should be covered with cling film and placed in the refrigerator for 30-40 minutes.

While the fish is marinating, chop the remaining ingredients with which the carpaccio will be served. Arugula is placed first on top of the salmon, then the dish is sprinkled with pine nuts and a mixture of peppers.

Cherry tomatoes are cut into quarters and placed in random order. Use the remaining lemon as decoration. Now the dish is topped with balsamic and the remaining marinade.

Avocado and carpaccio pasta

Grocery list:

It is worth noting that instead of the usual “Parmesan”, you can use any other hard cheese, for example, “Russian” or “Dutch”.

Cooking method

How to properly make round salmon carpaccio:

1. In a separate deep bowl, combine olive oil, soy sauce and white vinegar.
2. Mix the resulting mixture thoroughly.
3. Peel the avocado, cut it in half and remove the pit.
4. Cut it into small slices.
5. Add a little sea salt and pepper to the oil, vinegar and sauce mixture.
6. Place the chopped avocado and prepared sauce into a blender bowl.
7. Beat all products until paste-like.
8. We wash the fish under warm water, dry it and cut into thin slices.
9. Now distribute it over the entire plate, sprinkle with the remaining spices and sprinkle with white vinegar.
10. Grate the cheese on a coarse grater and pour it on top of the salmon.
11. On a separate plate, spread a small amount of pasta and avocado and add fresh salad.
12. Grind capers and parsley with dill.
13. Sprinkle them on the finished dish and bring the plates to the table.

This fish appetizer is designed for amateurs. Therefore, do not be upset if one of the guests refused to try raw salmon with a tasty and unusual sauce.

Salmon carpaccio and a couple of Thai dishes...

Almost an Asian evening...

The meeting with friends had been planned for a long time, there was time to prepare and even buy a cauldron. Although the idea of ​​getting together with us and having a special dinner together arose spontaneously. I was the generator of ideas in gastronomic terms. And since our friends were planning to visit Southeast Asia for the first time, the choice was obvious - we would prepare them for the cuisine of those places, especially since I naturally had the specific ingredients on hand. And although the dinner did not turn out 100% in the intended style, everything was great.

I won’t bore you, I’ll show pictures and give short comments, because... there will be a lot of pictures. This time they entrusted the filming to two lovely young ladies with two excellent cameras, while the men rolled up their sleeves and started cooking. Today I’ll be in the frame a lot, because we were filming from the side, trying not to get too involved in the process, and besides, we often used a fish-eye lens, and it has an insanely wide shooting angle) Well, in fact, I’ll say that it’s very pleasant to cook without distractions for filming

In order. First. Have a snack. After my recent military post, I really wanted carpaccio. Therefore, I decided to include this wonderful Italian dish in our Asian menu) For carpaccio we took about a kilogram of salmon , a couple of tangerines , one avocado, good balsamic vinegar, a little parsley , coarse sea salt and ChSMP . Separated the fish from the bones...

Directly from the height of his own height, working effectively for the camera, he sprinkled sea salt on the fish...

Also a little emergency...

I put the fish in the freezer for 30 minutes to make it easier to cut later, and in the meantime I worked on the sauce. With the help of a pair of lovely hands I got the juice of two tangerines...

I brought it to a boil, added about 50 ml of balsamic vinegar, a couple of tablespoons of cane sugar, reduced the heat and evaporated a little liquid to make the sauce thicker and richer. Avocado got rid of the bone...

And cut himself into thin slices. I cut the fish into thin slices and sprinkled with parsley.

Top with avocado and sauce. Set it aside to soak in the sauce for a bit.

Step two. At times parallel to the first. Variations on the theme of Som Tam salad .

Variations because the papaya turned out to be not green, but very ripe (well, I don’t know how to choose green ones, I chose it by the color of the peel) and there were no long beans. Otherwise, almost everything is as it should be. The salad is quite unusual, but it was devoured first

So, 300 grams of green papaya of medium-sized carrots 300 grams of shrimp roasted peanuts without husks, 2-3 cloves of garlic 250 grams tomatoes a tablespoon of cane sugar fish sauce , tamarind paste – 2 tbsp, 3 small chili juice of one lime cleaned the papaya...

I removed the seeds and chopped them very finely...

Dry the shrimp with paper towels.

Heated a few tablespoons of good olive oil, fried a couple of garlic cloves (and pulled them out of the oil), and threw in some shrimp. I fried them very quickly in hot oil, literally 5-6 pieces at a time.

Place fried ones on paper towels to remove excess oil.

And sent it to the cleaners. The cherry was not cut very finely. Each into 8 parts.

Crush the garlic and chili in a mortar until smooth.

Added sugar, tamarind sauce and nam pla, stirred until the sugar dissolved.

Then the conversation turned to lime and, of course, we didn’t buy it (well, we really couldn’t forget something). My canned juice brought from Tai and a lecture on its indispensability in everyday life were used.

The sauce and lime juice obtained in a mortar were mixed directly with papaya and carrots by hand and crushed a little.

Added tomatoes and shrimp, cut into 2 parts.

I spun the peanuts once in the blender so that some of them were ground, but at the same time large pieces of nuts remained.

Mixed with the rest of the ingredients.

The salad is ready, all that's left to do is just a little bit. The hot dish should not be too heavy so that it can easily go with two cold appetizers.

Step three . Repetition is the mother of learning, damn it! Therefore Tom Kha Kai.

I won’t describe it in detail, I was there recently. However, I’ve already gotten my hands on cooking it, so I’m experimenting a little. This time it was a turkey leg instead of chicken. While we were preparing the appetizers, the broth was simmering over low heat. Therefore, when I started cooking, the first thing I did was fish out the leg. Then everything is as it was last time.

We do not chop the meat finely...

The shiitake was a bummer. Someone ate the dry ones before us, but the fresh ones cost about 300 rubles per 250 grams. The amphibian tightly grabbed its neck with its paws and I bought oyster mushrooms. We chop them at random.

We cook in a cauldron, it’s more convenient for me, it has a large capacity. Don’t forget to try, as Ramsay bequeathed. Almost ready…

Oh yes, I forgot the sprinkle of sugar!

Well, everything is ready! Let's serve!

Dinner for five. Two of them drink juice exclusively, it’s not for me to judge them. I had a good stout that night.

Lena finished her shiraz...

A couple more larger photos...

Carpaccio went well with everything!

Having learned from experience, I put a plate on the table for some soup ;)

After dinner we moved to the living room, not forgetting to cut a new portion of salmon with avocado

Well, a game of Thai dominoes!

Have a nice one

Kuzma.

Carpaccio with pesto sauce

Required ingredients:

To make the salmon carpaccio, the recipe below, more spicy, we recommend adding a little dried cloves and cinnamon.