We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
Recipe Detail Page
Salmon Carpaccio
Holiday 2012
Originally consisting of thinly pounded raw beef dressed with a Dijon mustard sauce, carpaccio was first served at Harry’s Bar in Venice in response to a favoured customer’s directive from her physician that she only eat raw meat. Here, wild salmon gets the same treatment, though with the addition of dill and a confetti of fresh onion and radish for textural contrast. You’ll need plates with at least a 6-inch (15-cm) flat surface exclusive of the rim. As with most raw seafood preparations, choose only the freshest fish from a reputable fishmonger.
Serves 6
12 oz (375 g) very fresh centre-cut wild salmon fillet, skin and pin bones removed
¼ cup (60 mL) olive oil mayonnaise
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) apple cider vinegar
1½ tsp (7 mL) sugar
Pinch salt
¼ tsp (1 mL) freshly ground black pepper
3 tbsp (45 mL) finely chopped dill, plus extra fronds for garnishing
6 small radishes, julienned
½ small red onion, finely diced
3 oz (90 g) thinly sliced smoked salmon, diced
1 Cut salmon in half lengthwise through the centre. Cover and place in freezer for 30 to 45 minutes or until partially frozen. Using a sharp knife, cut into slices a scant ¼ inch (5 mm) thick. Working with 1 piece at a time, place between 2 sheets of plastic wrap and gently pound until thin and almost translucent.Line 6 plates with salmon slices, in a single layer slightly overlapping each other, to roughly 6-inch (15-cm) diameter rounds. Cover dishes with plastic wrap and refrigerate until chilled, at least 30 minutes. (Salmon may be prepped up to 4 hours in advance).
2 In a small bowl, whisk together mayonnaise, Dijon and cider vinegar. Add sugar, salt, pepper and chopped dill; stir until sugar is dissolved. Cover and refrigerate until ready to serve.
3 Remove plastic wrap from plates and drizzle each with a generous tbsp (15-plus mL) sauce. Divide radish and red onion between plates; sprinkle with smoked salmon and garnish with fresh dill sprigs. Serve cold.
Serves 6