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
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
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.
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.
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.
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 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
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