How To Make Carpaccio Smoked Salmon
Carpaccio di salmone affumicato (Smoked Salmon Carpaccio) Originally Published by Frank 27 December 2020 antipasti , Veneto 37 Comments Here’s an elegant yet quick and easy starter that would fit perfectly into just about any menu: Carpaccio di salmone affumicato , or Smoked Salmon Carpaccio. Classic carpaccio , of course, is made with thinly sliced beef. But the term carpaccio has evolved into a kind of passepartout for any number of dishes featuring thin slices of meat or fish, typically dressed with a light vinaigrette and perhaps some aromatic herbs. In this incarnation, thin slices of smoked salmon are dressed simply with an emulsion of oil and lemon, to which I like to add just a pinch of finely minced parsley. If you like, you can gussy up your carpaccio with all sorts of garnishes: a few capers, shaved fennel, arugula, even pomegranate seeds. Whatever strikes your fancy, really. Smoked Salmon Carpaccio is simple itsel...