📝 About This Recipe
This elegant appetizer elevates traditional cold-smoked salmon into a sophisticated masterpiece by utilizing the Italian carpaccio technique of ultra-thin slicing and bright acid maceration. The richness of the Atlantic salmon is perfectly balanced by the briny pop of nonpareil capers, the crunch of shallots, and a silky emulsion of cold-pressed olive oil. It is a vibrant, refreshing dish that showcases the harmony between smoke, salt, and citrus, making it the ultimate centerpiece for a refined brunch or a light summer starter.
🥗 Ingredients
The Salmon
- 12 ounces Smoked Atlantic Salmon (high-quality, cold-smoked, thinly sliced)
Citrus Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (highest quality cold-pressed)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon Dijon Mustard (smooth, not grainy)
- 1/2 teaspoon Honey (to balance the acidity)
- 1 pinch Sea Salt (to taste)
- 1/4 teaspoon Freshly Ground White Pepper (for a subtle heat)
Aromatic Garnishes
- 2 tablespoons Nonpareil Capers (drained and patted dry)
- 1 small Shallot (paper-thinly sliced into rings)
- 2 sprigs Fresh Dill (fronds picked and roughly torn)
- 1 tablespoon Fresh Chives (finely minced)
- 2 pieces Radishes (sliced into translucent rounds)
- 1/2 cup Microgreens (arugula or radish sprouts for garnish)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Place your serving plates in the refrigerator for at least 15 minutes before starting. A chilled plate is essential for keeping the raw fats in the salmon firm and fresh.
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2
In a small glass bowl, whisk together the Dijon mustard, honey, and lemon juice until the mustard is fully dissolved.
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3
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a stable, creamy emulsion. Season with a pinch of sea salt and white pepper.
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4
Carefully separate the smoked salmon slices. If they are too thick, place them between two sheets of plastic wrap and gently flatten them with the side of a chef's knife.
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5
Remove the chilled plates from the fridge. Lay the salmon slices across the plate in a single layer, slightly overlapping them to create a beautiful 'shingled' circular pattern.
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6
Using a spoon, drizzle about half of the vinaigrette evenly over the salmon. This allows the acid to begin 'cooking' the surface of the fish slightly.
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7
Scatter the paper-thin shallot rings over the salmon. If the shallots are too pungent, soak them in ice water for 5 minutes first to mellow the bite.
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8
Distribute the drained capers and the translucent radish slices across the plate, ensuring every bite will have a bit of crunch.
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9
Drizzle the remaining vinaigrette over the garnishes to help them adhere to the fish.
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10
Garnish with the fresh dill fronds, minced chives, and the microgreens for a burst of garden-fresh color.
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11
Finish with a final dusting of fresh lemon zest and an extra crack of white pepper.
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12
Serve immediately while the salmon is cool and the vinaigrette is freshly emulsified.
💡 Chef's Tips
Use 'cold-smoked' salmon rather than 'hot-smoked' to ensure the delicate, silky texture required for carpaccio. If your salmon is very soft, put it in the freezer for 10 minutes before slicing to get those professional, paper-thin cuts. Always use a high-quality finishing olive oil; since this dish isn't cooked, the flavor of the oil will be very prominent. Avoid over-salting, as smoked salmon already contains a significant amount of sodium from the curing process. For a touch of luxury, add a teaspoon of salmon roe (ikura) on top for a salty, jewel-like finish.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Sancerre or a dry Riesling. Serve alongside toasted triangles of dark pumpernickel bread or sourdough crostini. Add a small dollop of crème fraîche or horseradish cream on the side for added richness. Accompany with a simple side salad of bitter greens like frisée or endive. A chilled glass of Champagne or Prosecco makes this the perfect celebratory brunch dish.