Salmon carpaccio
A variant on the Harry's Bar original, which is made with beef.
Recipe makes 1500 grams.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
500 |
g |
fillet of salmon |
|
175 |
ml |
mayonnaise |
|
2 |
tsp |
lime juice |
|
1 |
tsp |
Worcestershire sauce |
|
40 |
ml |
milk |
|
as needed |
|
salt and pepper |
Preparation method
- Skin the fillet of salmon and use a very sharp knife to cut thin tranches on the diagonal and place on the plates.
- Make a sauce by combining the mayonnaise, lime juice, Worcestershire sauce and milk. Season to taste with salt and pepper.
- Dress the carpaccio with the sauce and serve immediately.
Serving suggestions
- As a starter with deep-fried capers, rocket and parmesan cheese.
- As an amuse-bouche. Use the thin salmon slices to create a package or bombe around a tangy salad, e.g. with fennel and a chive mayonnaise.
- Delicious with beetroot, watercress and green apple.