Carpaccio appeared in the middle of the 20th century and originally meant a dish made from fresh beef. It was thinly sliced and poured with olive oil and lemon juice, adding spices. But then cooks began to experiment with the original product, using other types of meat, fish, seafood and even vegetables. What subtleties do you need to know if you want to cook a real carpaccio?
How to make carpaccio with salmon or trout?
Carpaccio is very easy to prepare, the biggest difficulty is to slice the fish very thinly. Not only salmon is suitable for cooking this simple dish. If you have trout or pink salmon – feel free to use it. Parmesan and arugula are the perfect accompaniments to salmon carpaccio.
Before preparing carpaccio, salmon fillets should be washed, dried well with a paper towel and frozen a little, for half an hour, wrapped in food film.
Ingredients for salmon carpaccio:
- 200 grams of salmon or trout fillets
- juice of half a lemon
- juice of half an orange
- balsamic vinegar
- olive oil
- bunch of arugula
- some cherry tomatoes
- freshly ground black pepper
How to prepare salmon carpaccio:
- Slice the pre-frozen fillets with a fish knife or any other sharp knife into very thin slices.
- Prepare the dressing. To do this, mix the juice of lemon and orange.
- Place fish on a plate and drizzle with mixture and olive oil, sprinkle with freshly ground black pepper.
- Put it in the refrigerator for 30 minutes.
- After 30 minutes, grate the parmesan and place on top of the carpaccio.
- Add a couple drops of balsamic vinegar to the finished dish and serve with arugula. If you like tomatoes, add some cherry tomatoes to the dish.
- Salmon carpaccio is ready!
The citrus juice, balsamic vinegar, and parmesan are enough to keep the dish extra salty.