FRESH SALMON CARPACCIO
This no-cook starter is easy, impressive and a deliciously fresh way to start a meal
Provided by Mary Cadogan
Categories Dinner, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Rinse and dry the salmon, then wrap in cling film and freeze for 1 hr to make slicing easier. Meanwhile, finely grate the zest from one lemon and squeeze the juice from both. Mix in a bowl with the dill, shallots, sugar and 1 tsp sea salt. Add the olive oil and whisk to amalgamate.
- Unwrap the salmon and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon. Arrange a layer of the salmon over a large shallow dish, then spoon over a little of the marinade - spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.
- To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves. Serve with thinly sliced brown bread or soda bread.
Nutrition Facts : Calories 211 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 20 grams protein, Sodium 0.83 milligram of sodium
SMOKED SALMON WITH CARPACCIO OF RAW BEETROOT, HORSERADISH AND WATERCRESS
Wild smoked salmon is so amazing that it's worth spending that bit extra cash on it. This is a great dish - the beetroot goes all crispy and cuts right through the fattiness of the salmon.
Provided by Jamie Oliver
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Using a metal speed peeler, shave the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.
- On a large plate, wave the salmon around freestyle. Throw on some sprigs of watercress, then the beetroot. Using a sharp grater, such as a microplane, finely grate the horseradish over. Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.
SALMON OR TUNA CARPACCIO WITH WASABI SAUCE
Sushi-grade salmon or ahi tuna will work nicely for this easy, delicate dish, and you don't even have to be a whiz with a knife to make it.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Lightly brush a sheet of plastic with olive oil and lay a piece of fish on it. Lightly brush surface of fish with olive oil and lay another sheet of plastic on top. Using the flat side of a meat tenderizer or a rolling pin, gently pound fish until it is very thin, 1/4 to 1/8 inch thick. Take care not to tear the fish; if it seems that it will break apart, stop when it's a little thicker than 1/4 inch. Repeat with remaining pieces. Gently unpeel top layer of plastic and then set it back over the fish. Place in the refrigerator for at least 30 minutes.
- Whisk together wasabi, vinegar, soy sauce, yogurt, and cream in a small bowl or measuring cup.
- Toss cucumber with rice vinegar and sesame oil.
- Cut each piece of flattened fish into smaller pieces and fan out on plates or on a platter. Using a pastry brush, brush each piece of fish with the wasabi sauce. Place a spoonful of the cucumber salad on each plate, garnish with shiso, cilantro or chervil and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 79 milligrams, Sugar 1 gram, TransFat 0 grams
SMOKED SALMON CARPACCIO
James Martin's stunning seafood starter is guaranteed to impress at any dinner party - layer with beetroot, orange and tangy horseradish cream
Provided by James Martin
Categories Starter
Time 30m
Number Of Ingredients 10
Steps:
- First, lightly pickle the radish slices by putting them in a small bowl with the vinegar for at least 30 mins. Meanwhile, mix the horseradish with the whipped cream in a small bowl and season with salt.
- Lay 100g of the long salmon slices on 4 rectangular plates in a neat rectangle shape. Put 3 discs of beetroot on top of the salmon in different places. Arrange about 6 slices of the pickled radish around the salmon too. Add a few orange segments and some of the preserved lemon.
- Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it. Put 3 quenelles on each plate. Finally, scatter with the pea shoots, and drizzle over a little oil before serving.
Nutrition Facts : Calories 318 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 5 milligram of sodium
TOMATO & SMOKED SALMON CARPACCIO
Steps:
- 1. Spread the salmon slices out on a dinner plate or an oval plate (7x12 inches).
- 2. Cover the salmon with the tomato slices. Drizzle with the olive oil.
- 3. Just before serving, sprinkle the tomatoes with salt, pepper and the capers. Serve immediately with the toasted bread.
SMOKED SALMON AND APPLE CARPACCIO
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Place the bread on a baking sheet in a single layer. Bake for 10 to 12 minutes until lightly brown and crisp. Cool to room temperature, about 10 minutes.
- Arrange the smoked salmon in a single layer on a serving platter. Lay the apple slices on top. Sprinkle the capers over the salmon and apple slices. Drizzle with olive oil and season with salt and pepper, to taste. Serve with the toasted bread.
SALMON CARPACCIO AND HALIBUT TARTARE
Steps:
- To prepare the salmon carpaccio: Slice the salmon crosswise into 4 equal pieces. Paint each slice lightly with olive oil and place between 2 pieces of waxed paper. Using a meat mallet or wine bottle, with light tapping motions, very gently pound the salmon to about 1/16- inch thickness. Refrigerate in the waxed paper until ready to serve.
- Put the shallot, lemon zest and lemon juice in a small bowl. Season with salt and pepper. Add the capers. Whisk in 3 tablespoons olive oil.
- To prepare the halibut tartare: Dice the halibut as small as possible, put it in a bowl and put the bowl on ice.
- Just before serving, season the halibut with salt and pepper. Gently stir in the scallions, cucumber, jalapeño, olive oil and lime juice.
- For each serving, carefully peel one sheet of waxed paper from the salmon and invert onto a chilled plate. Remove the remaining waxed paper. Sprinkle the salmon lightly with salt. Drizzle with the lemon-caper oil and sprinkle with the chives and nasturtium petals.
- Spoon a 2-ounce mound of halibut tartare onto each plate, next to the salmon. Sprinkle with the dill.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 492 milligrams, Sugar 2 grams
SALMON 'CARPACCIO' WITH WARM MAITAKE-THAI BASIL SALAD
Steps:
- Lay each piece of salmon on a sheet of plastic wrap, about 1 0 by 16 inches. Fold sheet in half and pound flat with a mallet or saute pan. Open sheet and lay carpaccio on individual salad plates. Wrap tightly and keep in the refrigerator. In a saute pan coated lightly with olive oil, saute the shallots for 1 minute then add the maitakes. Season and cook for 1 minute. Meanwhile, whisk together the ponzu, Dijon and olive oil. Season and check for flavor. Pull the pan off of the heat and add basil and a tablespoon of the vinaigrette. Check for seasoning.
- PLATING: Remove salmon from the refrigerator 5 minutes before serving and season with fleur de sel and black pepper. Place warm maitakes on top of the salmon and drizzle with vinaigrette.
CARPACCIO OF SCOTTISH SALMON - SALMON RECIPES
Steps:
- 1. Using a sharp knife, slice salmon into very thin slices, or ask your fishmonger to do this for you. Arrange the slices on one large serving plate, or 4 individual plates, making sure the pieces do not overlap. 2. Spoon lemon or lime juice over salmon and sprinkle with crushed peppercorns and chopped herbs. 3. Cover with clingfilm and refrigerate for at least 20 minutes. Remove from the fridge 5 minutes before serving. 4. Serve with dressed salad leaves. We hope you enjoy this salmon recipe and for more salmon recipes please visit www.salmonrecipes.net.
SALMON CARPACCIO WITH LIME AND CHIVES
Steps:
- With a very sharp knife, cut the salmon into thin slices. Divide them among eight plates, without overlapping them.
- Combine the lime, olive oil and chives. Season to taste with salt and pepper.
- Spoon the dressing evenly over the salmon slices. Cover with plastic wrap and refrigerate for 30 minutes.
- About five minutes before serving, remove the salmon from the refrigerator. Put two strips of chives in a V shape onto each plate and serve.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 5 grams, Sodium 334 milligrams, Sugar 0 grams
SALMON CARPACCIO
Categories Salad Fish Appetizer No-Cook Low Fat Low/No Sugar Wedding New Year's Eve Healthy
Yield 8
Number Of Ingredients 13
Steps:
- To make salmon carpaccio, trim the salmon of any darker, oily parts and cut widthways into 4 pieces. Slice each piece of salmon from the top, nearly in two, like a butterfly. Place a sheet of plastic wrap on a heavy cutting board, brush with a touch of olive oil. Place salmon on board, brush with a little oil, cover with another sheet of plastic wrap and, using a wooden mallet or heavy pan, gently pound each piece of salmon until you have a large circular piece. Put the salmon aside on a plate. Repeat with the remainder of the salmon pieces. To make squid ink noodles, marinate the noodles, diced fennel and celery in the lemon juice and olive oil. Season with salt and pepper. Allow to marinate for 10 ? 15 minutes. Reserve. To serve lay the salmon on a serving plate. Dress the noodles nicely in the centre. Place some yabbies around the noodle stack. Garnish with the fennel tips, baby celery leaves, cracked pepper and salt. Drizzle with the leftover marinade from the noodles.
MINI CLUB SANDWICHES WITH SALMON CARPACCIO AND MAPLE
Make and share this Mini Club Sandwiches With Salmon Carpaccio and Maple recipe from Food.com.
Provided by Boomette
Categories Lunch/Snacks
Time 10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place salmon in a dish, sprinkle with maple sugar, salt and set aside. In a bowl, combine lemon juice and zest, cheese, dill, green onion and pepper. Take one slice of bread, spread it with this mixture as well as some of the salmon. Repeat with a second slice, then add cucumber and bacon. Top with a third slice. Hold together with a toothpick and cut into four pieces. Make another 5 mini sandwiches and serve.
Nutrition Facts : Calories 232.5, Fat 8.8, SaturatedFat 3.6, Cholesterol 29.4, Sodium 1713.5, Carbohydrate 26.3, Fiber 3, Sugar 3.7, Protein 11.8
SALMON CARPACCIO
Number Of Ingredients 7
Steps:
- 1 Rinse the watercress in several changes of cool water. Remove the tough stems and dry the leaves thoroughly. Tear into bite-size pieces and place them in a bowl. 2 In a bowl, whisk together 2 tablespoons of oil, lemon juice, zest, and salt and pepper to taste. 3 Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add just enough fish as will fit in a single layer. Cook until lightly browned on the bottom, yet still rare on top, about 1 minute. With a large spatula, remove the salmon from the skillet and turn it browned-side up onto a large serving platter. Sprinkle with salt and pepper to taste and half of the green onion. Cook the remaining salmon in the same way and add it to the platter. Top with the remaining onion. 4 Toss the watercress with the dressing. Pile the salad on top of the salmon. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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