Smoked Salmon Carpaccio, from Frozen
Smoked Salmon Carpaccio: A Delicate Symphony of Flavour!
Indulge in the refined elegance of smoked salmon carpaccio, a dish that perfectly balances the ocean’s freshness with the subtle smokiness of artisanal curing. Each thinly sliced round — 18 cm in diameter — offers a melt-in-the-mouth texture that captures the best of both land and sea. The flavour is gently smoky yet clean, with a delicate brininess that enhances the natural sweetness of the salmon.
Its silky texture and light aroma make it an ideal choice for both sophisticated dining and casual indulgence. The beauty of smoked salmon carpaccio lies in its simplicity. The flavour profile unfolds gracefully — from a hint of salt and smoke to a buttery, rich finish that lingers on the palate. When served chilled, it retains a tender, luxurious consistency that elevates any occasion.
Cooking Suggestions: How To Cook Smoked Salmon Carpaccio
- Best Served Chilled: Ready to eat for the most convenience.
- Light Marination: Drizzle with olive oil and a squeeze of lemon to awaken the smoky tones.
- Gentle Warming: Briefly warm under low heat or a kitchen torch to release deeper savoury notes.
- Infused Oil Drizzle: Finish with truffle, basil, or chilli oil for an aromatic lift.
Serving Suggestions: What to Pair Smoked Salmon Carpaccio With
- Sides: Serve with arugula salad, capers and shaved Parmesan for freshness.
- Bread: Pair with toasted sourdough or blinis for added texture.
- Garnish: Add microgreens, dill, or thinly sliced red onion for a vibrant finish.
- Wine Pairing: Crisp white wines like Sauvignon Blanc or Chablis balance the richness.
