Salmon Carpaccio with Pickled Radishes
Salmon carpaccio is a light dish and the perfect way to start a meal. This delicious recipe is straightforward to make and can be prepared with fresh or smoked salmon.
Fresh or smoked salmon?
This depends on your personal preference, but if making a fresh salmon carpaccio, make sure to use top quality, extra fresh salmon. Have a sharp knife available to cut the slices thinly.
Smoked salmon can be an easier option as it is most often ready sliced meaning you just need to take care of unpacking and plating. Smoked salmon doesn’t even need dressing. Choose a quality brand and you’re all set! Salmon carpaccio can be prepared up to 4 hours in advance, but only add the dressing just before serving.
Pickled radishes
This dish is garnished with pickled radishes which we pickled ‘à la minute’ which are folded to resemble small flowers. Use our idea for the garnish or your own culinary inspiration to embellish the dish.
Salmon Carpaccio with Pickled Radishes
EQUIPMENT (click pictures for details)
Ingredients
- 2 pcs sushi grade salmon fillets 100 gr each
- 1 pc lemon
- 60 ml extra virgin olive oil
Sweet pickling water
- 60 gr caster sugar
- 60 gr white wine vinegar
- 60 gr water
For the garnish and decoration
- 1 pc red radish
- 1 pc green radish
- 1 pc daikon
- Spring onion, dill, preserved lemon skin
Instructions
Prepare the sweet pickling water
- Bring the water, vinegar and sugar to the boil and cook for one minute until the sugar has dissolved.Remove from the stove and cool.
Prepare the garnish
- Use a mandoline to thinly slice all radishes.
- Calibrate the radish slices with a small round cutter.
- Place the radish slices in separate bowls and cover with the cold sweet pickling water for 10-15 minutes.
Prepare the carpaccio
- Slice the salmon fillet into small strips 1-2mm thick.
- Arrange the salmon strips on a plate, season with salt, freshly ground pepper, lemon juice and olive oil and then refrigerate for a short time.
Plating
- Place the radish slices on your chopping board and make a cut to the centre.
- Fold each radish slice into a ‘cone.’ Repeat this with all radishes needed.
- Arrange the folded radishes on top of the carpaccio and garnish with spring onion, dill, and preserved lemon skin.
