Smoked Salmon And Apple Carpaccio Recipes

SMOKED SALMON AND FRISEE CARPACCIO

Smoked Salmon and Frisee Carpaccio image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 apple, such as Granny Smith or honey crisp, peeled, cored, and coarsely chopped
3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 tablespoons maple syrup
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large or 2 small heads frisee lettuce, torn
1 large avocado, peeled, seeded, and cut into 1/2-inch cubes
1/2 cup chopped walnuts, toasted ( see Cook's Note)
8 ounces smoked salmon

Steps:

For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

TOMATO & SMOKED SALMON CARPACCIO

Tomato & Smoked Salmon Carpaccio image

Provided by Sheila Lukins

Categories Tomato Appetizer No-Cook Quick & Easy Salmon Summer Capers Parade

Number Of Ingredients 7

Ingredients

1/4 pound thinly sliced Nova Scotia smoked salmon (or more, if you prefer)
2 large ripe heirloom tomatoes (about 1 1/4 pounds), very thinly sliced crosswise
2 tablespoons extra-virgin olive oil
Coarse (kosher) salt, to taste
Freshly ground black pepper, to taste
1 tablespoon drained tiny capers
Toasted olive or rosemary bread, for serving

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.

SMOKED SALMON CARPACCIO

Smoked salmon carpaccio image

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

Ingredients

50g radishes , finely sliced into rounds
2 tbsp white wine vinegar
1 tbsp strong horseradish
100g double cream , lightly whipped
400g smoked salmon , cut into long slices
100g cooked beetroot , finely sliced into rounds
2 oranges , peeled and segmented
2 preserved lemons , finely diced
handful of pea shoots
drizzle of extra virgin olive oil , to serve

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

SMOKED SALMON CARPACCIO WITH EXTRA VIRGIN OLIVE OIL AND LEMON

Smoked Salmon Carpaccio With Extra Virgin Olive Oil and Lemon image

Carpaccio refers to a dish that has been very thinly sliced for presentation. This could we served as an entree for a elegant dinner. This comes from a book called 'The Australian Heritage Cookbook' by R & R Publications Marketing Pty Ltd

Provided by Chef floWer

Categories Australian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

350 g smoked salmon, thinly sliced
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 small red onion, finely chopped
2 teaspoons capers, baby size and drained
1 tablespoon flat leaf parsley, fresh, roughly chopped
1/8 teaspoon ground black pepper, freshly ground
1 teaspoon capers, baby size and drained

Steps:

To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
Arrange smoke salmon on serving plates.
Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.

Nutrition Facts : Calories 231.9, Fat 17.3, SaturatedFat 2.7, Cholesterol 20.1, Sodium 750.5, Carbohydrate 2.6, Fiber 0.4, Sugar 0.9, Protein 16.3

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