Salmon Carpaccio
Warm salmon carpaccio, quick and foolproof. Perfect! If you are expecting guests, this is an ideal appetizer. You can cut the salmon hours in advance, arrange on foil and store in the refrigerator. You can prepare the ingredients for the marinade in a saucepan. Cut tomatoes and chives and also put them in the fridge. To serve, slowly heat the dressing and transfer the salmon from the foil to a plate. The easiest way to do this is to place the plate upside down on the salmon, then turn both over and then peel off the foil. Spread the tomatoes and chives over the salmon and the warm dressing over the fish. Ready.
Important – as always – is that you use excellent quality fish and tomatoes. Fresh fish and aromatic and sweet tomatoes. You can also use the reduced-salt version of the soy sauce. If you don’t have mirin, you can use a dry sherry, but be careful sherry has a more dominant taste than mirin.
Ingredients
4 servings
– 280g salmon fillet (for small portions)
– 100g cherry tomatoes
– ½ bunch of chives
– 5tbsp olive oil
– 4tbsp Mirin
– 3tbsp soy sauce
– 2tbsp lime juice
– 1tbsp brown sugar
Refining
If you like it spicier, you can add chili or Tabasco to the dressing.
Add wasabi and pickled ginger for more Asia touch.
An interesting combination are sweet fruits, e.g. pear. Cut into small cubes and sprinkle over the carpaccio.
CULINAMUS
For our Culinamus Carpaccio we stick to the recipe. Simple, fast and really good.
Preparation
20 minutes
– Cut the salmon into very thin slices and arrange on plates.
TIP: If you want to prepare this in advance, you can place the salmon slices on cling film and then store several on top of each other in the fridge. To serve, simply tip from the foil onto a plate.
Another TIP: If you don’t have a filleting knife, you can cut the slices a little thicker and cover the salmon with cling film and pat it flat with a patty iron.
– Cut tomatoes into thin slices
– Cut the chives into small rolls
– Prepare marinade
Cooking
5 minutes
– Arrange the salmon on a plate
– Put olive oil, mirin, soy sauce, lime juice and brown sugar in a saucepan and heat slowly. The sugar must completely dissolve.
– Spread the tomatoes and chives on the salmon
– Pour the warm marinade over the salmon and serve.
and what comes next?
Goes well with some spicy white wines. e.g. a Kamptal Grüner Veltliner from the Gobelsburg castle winery.
Those who prefer carpaccio with chili should try the Asia Cuvee from Mayer am Pfarrplatz. An excellent combination.
CULINAMUS!
