Salmon Carpaccio with Lingonberries

Name: Salmon Carpaccio with Lingonberries
Yield: Serves 4 as an Appetizer
Cuisine: Norway
Ingredients: 2 teaspoons fleur de sel or 1 teaspoon regular salt; 1 pound salmon fillet, skin and any pinbones removed, cut into thin slices, or 1 pound thinly sliced smoked salmon; ¼ cup lingonberries, halved, or cranberries, quartered; 2 teaspoons finely chopped red chile pepper (optional); 2 tablespoons finely chopped fresh parsley; 2 tablespoons fresh lime juice (1 tablespoon if using smoked salmon)

Preparation info

Serves
4
as an Appetizer

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

FOR THIS RECIPE, YOU WILL NEED SUSHI-QUALITY FISH. IF YOU ARE NOT SURE ABOUT THE FRESHNESS OF THE SALMON YOU FIND IN YOUR STORE, YOU CAN MAKE THIS DISH WITH SMOKED SALMON; IN THAT CASE, HALVE THE AMOUNT OF LIME JUICE.

LINGONBERRIES AND CRANBERRIES ARE CLOSE RELATIVES, AND CRANBERRIES CAN BE USED AS A SUBSTITUTE.

Ingredients

1 pound salmon fillet, skin and any pinbones removed, cut into thin slices, or 1 pound thinly sliced smoked salmon
2 tablespoons fresh lime juice

Europe
Norway
Scandinavian
Scandinavia
Starter
Pescatarian
Nordic
Gluten-free

Method

Arrange the salmon slices in one layer on four large serving plates. Brush with the lime juice. Let marinate for 15 minutes.

Sprinkle the salmon with the fleur de sel, lingonberries, parsley, and chile pepper, if using, and serve.