📝 About This Recipe
This elegant appetizer marries the meaty, oceanic depth of cold-smoked swordfish with a bright, acidic symphony of citrus and brine. Inspired by the coastal flavors of Sicily, the dish transforms thin ribbons of cured fish into a luxurious canvas of textures, from the crunch of toasted pine nuts to the creamy tang of whipped crème fraîche. It is a sophisticated, no-cook masterpiece that highlights the delicate balance between smoke, salt, and zest.
🥗 Ingredients
The Seafood
- 12 ounces Cold-smoked swordfish (high-quality, thinly sliced (carpaccio-cut))
Citrus Vinaigrette
- 4 tablespoons Extra virgin olive oil (choose a robust, peppery oil)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Orange juice (freshly squeezed for sweetness)
- 1 small Shallot (minced very finely)
- 1/2 teaspoon Honey (to balance the acidity)
- 1 pinch Sea salt and white pepper (to taste)
The Accoutrements
- 8-10 pieces Caper berries (halved lengthwise)
- 2 tablespoons Pine nuts (lightly toasted until golden)
- 2 pieces Red radish (shaved paper-thin on a mandoline)
- 1 handful Fresh dill (small fronds picked for garnish)
- 1/2 cup Micro-arugula or Watercress (for a peppery bite)
- 1 teaspoon Pink peppercorns (crushed lightly)
- 2 tablespoons Crème fraîche (for small dollops of creaminess)
👨🍳 Instructions
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1
Begin by chilling four large appetizer plates in the refrigerator for at least 15 minutes; a cold plate keeps the delicate swordfish at the perfect temperature.
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2
In a small glass bowl, whisk together the minced shallot, lemon juice, orange juice, honey, and a pinch of salt. Let it sit for 5 minutes to macerate the shallots.
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3
Slowly drizzle the extra virgin olive oil into the citrus mixture while whisking constantly until the vinaigrette is emulsified and glossy.
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4
Place the pine nuts in a small dry skillet over medium-low heat. Toast for 3-4 minutes, shaking the pan frequently, until they are fragrant and golden brown. Transfer to a bowl to cool.
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5
Prepare the garnishes: slice the radishes into translucent rounds using a mandoline and place them in ice water to crisp up. Halve the caper berries and pick the dill fronds.
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6
Remove the smoked swordfish from the refrigerator. If it isn't pre-sliced, use a very sharp long-bladed knife to cut slices as thin as possible, roughly 1/8 inch thick.
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7
Lay the swordfish slices onto the chilled plates, slightly overlapping them in a circular or 'shingled' pattern to cover the center of the plate.
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8
Pat the radish slices dry and scatter them artistically over the fish, followed by the halved caper berries.
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9
Whisk the vinaigrette once more and use a spoon to drizzle it evenly over the swordfish, ensuring every piece gets a light coating.
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10
Place tiny, pea-sized dollops of crème fraîche intermittently around the plate using a small spoon or a piping bag for precision.
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11
Sprinkle the toasted pine nuts and crushed pink peppercorns over the dish for crunch and a floral heat.
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12
Garnish with the micro-arugula and fresh dill fronds to add height and vibrant green color.
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13
Finish with a final, very light sprinkle of flaky sea salt (like Maldon) if desired, but be cautious as the smoked fish is already salty.
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14
Serve immediately while the fish is cool and the aromatics are fresh.
💡 Chef's Tips
If you cannot find smoked swordfish, high-quality smoked marlin or even cold-smoked salmon make excellent substitutes. To get paper-thin slices of fish, place the swordfish in the freezer for 20 minutes before slicing to firm up the proteins. Avoid dressing the greens or the fish too early, as the acid in the citrus will 'cook' the fish and wilt the delicate microgreens. Ensure your pine nuts are fresh; they contain high oil content and can go rancid quickly, which will ruin the delicate flavor of the dish. Use a high-quality 'finishing' olive oil for the vinaigrette—the flavor of the oil is central to the dish's success.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sicilian Etna Bianco or a dry Vermentino. Serve alongside toasted ciabatta points or sourdough crisps brushed with olive oil. A chilled glass of dry Rosé from Provence also complements the smoky and citrus notes beautifully. For a complete Mediterranean meal, follow this appetizer with a light pasta al limone or grilled sea bass.