Name: Salmon Carpaccio with Extra-Virgin Olive Oil and Balsamic Vinegar
Yield: Makes 6 First-Course Servings
Cuisine: Italy
Ingredients: 15 fresh basil leaves; 3 tablespoons salmon roe or caviar (optional); 2 teaspoons salt, preferably sea salt; ¼ cup extra-virgin olive oil; 3 tablespoons good quality balsamic vinegar; 1½ pounds salmon fillet with the skin on and any pin bones removed that has been frozen, from the tail end, in one piece

Preparation info

Makes
6
First-Course Servings

Difficulty
Easy

Appears in

Simply Salmon

By James Peterson

Published 2001

About

The time-consuming part of this dish can be done earlier the day you plan to serve it. Just cover the individual plates with plastic wrap, stack them in pairs, and keep them in the refrigerator. Use the best balsamic vinegar you can afford.

Ingredients

1½ pounds salmon fillet with the skin on and any pin bones removed that has been frozen, from the tail end, in one piece
3 tablespoons good quality

Method

Slice the salmon into thin slices as you would smoked salmon by pressing a flexible knife against the salmon, in the middle of the fillet, so the blade actually bends a little. Then slide the knife toward the tail while holding your left hand against the salmon to keep the flesh compact and make it e

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Salmon Carpaccio with Extra-Virgin Olive Oil and Balsamic Vinegar

Ingredients

Method

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