Citrus Salmon Carpaccio
Citrus Salmon Carpaccio is an elegant cold dish made with raw salmon marinated in fresh citrus juice. Perfect as an appetizer or a light main course, it is a pleasure for both the eyes and the palate. The combination of the delicate flavors of salmon and citrus gives the dish freshness and lightness.
Ingredients
- Salmon fillet
400 g400 g - Orangeto taste
- Lemonto taste
- Limeto taste
- Chives
1 Small bunch1 Small bunch - Escarole
1 Unit1 Unit - Chicory salad
1 Small bunch1 Small bunch - Extra virgin olive oil
5 Tablespoons5 Tablespoons - Sugar
1 Teaspoon1 Teaspoon - Saltto taste
- Pepperto taste
- Capersto taste
Products available for purchase
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1 product1 product £ 2.66Orange mustard 120g
1 product1 product £ 6.44Limera Extra Virgin Olive Oil Nocellara - 50 cl (1 bottle)
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1 product1 product £ 6.79EXTRA Extra Virgin Olive Oil 100ml
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1 product1 product £ 8.59Fine Atlantic Ocean Edible Sea Salt 1 kg - Fior di Loto
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1 product1 product £ 2.63Sea-salted capers 200g
1 product1 product £ 4.55
Preparation
- STEP 1 OF 12
Place the salmon on the cutting board and, using tweezers, gently remove the bones found in the fattest part of the fillet
- STEP 2 OF 12
Take a long, narrow, flexible-bladed knife, lay it almost flat on the fillet, and begin slicing it into thin slices as if it were smoked salmon
- STEP 3 OF 12
As you slice, arrange the slices on the serving plate brushed with 1 tablespoon of oil
- STEP 4 OF 12
Place the salmon in the refrigerator
- STEP 5 OF 12
Peel the orange and lemon alive with a small sharp knife, separating the segments from their membranes
- STEP 6 OF 12
Wash the escarole and the chicory; tear the leaves of the first with your hands and finely slice the second
- STEP 7 OF 12
Place the salmon, the 2 salads, the citrus segments, and a few thin slices of lime in the center of the plate
- STEP 8 OF 12
In a bowl, dissolve the sugar with the remaining lime juice and the juice from the citrus fruits collected while you were peeling them
- STEP 9 OF 12
Season with salt and pepper, add 4 tablespoons of oil and the chopped chives
- STEP 10 OF 12
Mix the dressing well with a whisk, pour it over the salad and fish, and serve fresh
- STEP 11 OF 12
This carpaccio can be prepared differently for those who do not like the idea of eating raw fish. Prepare the citrus juice dressing using half of the oil, pour it only over the fish, and let it marinate for a couple of hours in the refrigerator; the fish will cook in the dressing, becoming opaque in color
- STEP 12 OF 12
Then arrange the salad and citrus fruits in the center of the plate and season them with lemon juice
Suggestions
Sharp knife
Kitchen scale
Cutting board
General information
Origin
Italia
Analysis
Warning
Macronutrients (100 gr)
| Energy (kcal) | 233.42 |
| Carbohydrates (g) | 1.9 |
| of which sugars (g) | 1.9 |
| Fat (g) | 19.17 |
| of which saturates (g) | 3.65 |
| Protein (g) | 13.32 |
| Fibre (g) | 0.37 |
| Salt (g) | 0.07 |
- Protein13.32g · 23%
- Carbohydrates1.9g · 3%
- Fat19.17g · 74%
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