Get ready to impress your guests with my delectable Smoked Salmon Carpaccio dish! Thin slices of smoked salmon adorned with juicy chopped onions and tomatoes create a burst of flavor in every bite. Easy to make and irresistibly delicious, this appetizer is sure to steal the show at any gathering. Dive into my world of savory delights with this smoked salmon masterpiece!
Table of Contents
Why I Love This Recipe
If you’re craving an appetizer that’s both elegant and effortless, my Smoked Salmon Carpaccio is a game-changer! Drawing inspiration from my popular Salmon Carpaccio , Garlic Ponzu Salmon and Yellowtail Carpaccio Sashimi recipes, I’ve combined the delicate texture of thinly sliced smoked salmon with the vibrant flavors of balsamic and olive oil from my Tomato Basil Mozzarella Bites that all comes together so easily!
I crafted this fusion that celebrates the essence of smoked salmon while offering a zesty kick from the vinaigrette. Whether you’re hosting a gathering or simply treating yourself, this dish is a surefire way to impress with minimal effort. Dive into the culinary adventure and experience the tantalizing flavors of my Smoked Salmon Carpaccio today!
Ingredients
Ingredients
- Cold Smoked Salmon – you can easily purchase sliced cold smoked salmon in most supermarkets.
- Chopped Tomato – carefully chop one tomato into small cubes.
- Chopped Onion – chop onions into small pieces.
- Chopped Parsley – mince parsley.
- Olive Oil – extra virgin olive oil or olive oil of choice.
- Balsamic Vinegar – a tart and semi-dark colored vinegar found in most supermarkets.
Additional Toppings
If you want to substitute the parsley, try Green Onions or finely chopped Shallots for the garnish. And if you want to add a little more zest, you can garnish with a Lemon Wedge, or add Lemon Juice or Lemon Zest to perk the dish up.
Directions
☑ Before Getting Started
Prior to assembling the carpaccio, Chill the Ingredients in the refrigerator. This helps maintain freshness and ensures a refreshing bite with every forkful.
Step 1 Slice smoked salmon into bite-size pieces and place on a serving plate.
Step 2 Chop tomatoes and onions and sprinkle them on top of the smoked salmon.
Step 3 In a small bowl, combine olive oil and balsamic vinegar for the vinaigrette.
Step 4 Drizzle this sauce on top of the salmon, garnish with fresh parsley, and serve. You can present as individual portions or create a smoked salmon platter for a party.
🍽️ Serving Pro Tip
To prevent the dish from becoming soggy, Drizzle the olive oil and balsamic vinegar vinaigrette over the smoked salmon Just Before Serving.
Pairing Recommendations
Elevate your game by serving this recipe alongside other crowd-pleasers like Bacon Wrapped Asparagus, Shrimp Cocktail, or Shiso Spicy Tuna. This winning combination creates an impressive appetizer tray that’s sure to wow your guests and elevate any gathering!
Frequently Asked Questions
How thinly should I slice the smoked salmon for this recipe?
It doesn't have to be too thin. Just slice it thinly enough to be bite-sized. It's best to use pre-sliced smoked salmon if possible.
Can I prepare the carpaccio ahead of time for a party?
Yes, you can. Simply prepare the carpaccio ahead of time and keep it in the fridge. Just remember not to drizzle the dressing on until you're ready to serve.
Can I serve the carpaccio with crackers or bread?
Absolutely! This carpaccio pairs fantastically with crackers or bread. It's a delicious combination that enhances the flavors of the dish.
Storage Tips
This recipe is best served and enjoyed immediately after drizzling on the dressing. However, if you have leftover smoked salmon without any dressing, store it in an airtight container and refrigerate. It will remain fresh for 3-5 days.
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Watch How To Make It
Smoked Salmon Carpaccio
Ingredients
- 6 oz Cold Smoked Salmon
- 2 tbsp Tomato chopped
- 2 tbsp Onion chopped
- 1 tsp Parsley chopped
- 1 tbsp Olive Oil
- 1 tsp Balsamic Vinegar
Instructions
- Gather all the ingredients.
- Cut smoked salmon into bite size slices and place on a serving plate.
- Chop tomatoes and onions. Place on top of sliced smoked salmon as shown below.
- Chop fresh parsley and place aside.
- In a mixing bowl, combine olive oil and balsamic vinegar.
- When ready to serve, drizzle olive oil vinaigrette and sprinkle chopped parsley.
Nutrition
