The carpaccio was born in Italy thanks to Giuseppe Cipriani, the owner of the famous Harry’s Bar in Venice. During a special exhibition dedicated to the painter Vittorio Carpaccio, Giuseppe Cipriani imagined a dish with raw beef and mayonnaise, topped with lemon juice, named after the painter.
Soon after, the term “carpaccio” was used in Italian cuisine to designate meat, fish or vegetables cut in ultra-thin slices seasoned with sauce. The carpaccio is always a light and fresh dish with top quality ingredients.
Preparing a salmon carpaccio with a citrus dish is really simple and offers a taste of matchless experience. You may serve it as an hors d’oeuvre during an elegant meal or as an appetize during a cocktail party.
Remove the salmon fishbone with a sharp knife, and cut the fish in very thin slices. Arrange them on a dish and keep them in the fridge. Pour le orange and lemon juice in a salad bowl and use a whip to mix them well until the sauce because thick. Add a pinch of salt to the dressing.
Season the salmon with the citrus dressing and some pink peppercorn. Let the salmon marinate in the dressing for 15 minutes before serving.
You may enrich your salmon carpaccio with citrus sauce, a few rounded slices of fresh celery and with finely sliced red onion or with a few leaves of rocket.