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Smoked Salmon Carpaccio

June 12, 2011

Smoked foods are a delicacy. If there is one thing I’ve learned through my Charcutepalooza adventures, it’s that some methods of preservation yield some really tasty food.

Take salmon, for example. It’s a great fish that has a good amount of fat, so you can easily manipulate it to create some great dishes. It eats almost like a steak and is immensely flavorful. Besides serving it raw, in tartare or sushi, the traditional cooking techniques – roasting, sauteeing, or grilling all work perfectly well. But when salmon is smoked, it becomes ethereal. Thinly sliced, smoked salmon has a taste of sweet smoke to go along with that awesome melt in your mouth texture. And although it’s great mixed into scrambled eggs or on a bagel with cream cheese, it really shines when put on a plate and simply adorned with a few accompaniments.

I just took a bunch of what I had in the fridge to make this salad – beers, radishes, green onions, and orange. Feel free to add what you have – maybe some arugula or chopped egg yolk would be perfect as well! It’s almost a no-recipe recipe, since you just take what you have and put a little bit of everything around the salmon. At the end of the day, you want these things that complement and elevate the salmon – that add texture to the dish without taking away from the star ingredient.

Smoked Salmon Carpaccio (serves 4)

1/2 – 1 lb salmon (depending on how much you want to serve. for an appetizer, I’d buy 1/2 lb and serve 2 oz/person, more for an entree)

3 radishes, sliced

2 baby beets, sliced

1 orange, zested and fruit cut into segments

2 green onions, thinly sliced

picked parsley leaves

picked cilantro leaves

sour cream

extra virgin olive oil

kosher salt and freshly ground black pepper

Slice the smoked salmon paper thin (or have your fishmonger do it). Lay the fish down on the plate and brush the fish with olive oil and season with salt and pepper.

Start placing the accouterments around the fish. You don’t want too much or too little of anything. Start by putting less, as you can always add more. Once all the components are on there, just drizzle the entire plate with some extra virgin olive oil and a sprinkling of salt.


4 Comments leave one →
  1. June 12, 2011 6:49 PM

    Your picture looks great!

  2. June 14, 2011 4:27 PM

    What a beautiful photo Vivek!
    (Although, why would I expect any less.) 😉
    Nice work!

  3. June 15, 2011 2:05 AM

    WOW!…. u create edible art!

    absolutely vivid and delicious!

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