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If you ask me, smoked salmon carpaccio is one of those dishes that always impresses.
This no-cook appetizer brings together thin slices of cool, smoky salmon with just the right balance of bright lemon and fresh herbs. A light drizzle of olive oil and a scatter of capers add the perfect finishing touch.
The beauty is in how simple it is – just arrange the salmon on a plate and add your toppings. No fancy techniques or special equipment needed, just good ingredients allowed to shine.
It’s an easy yet sophisticated starter that works equally well for casual dinners or special occasions, especially on warm summer evenings.
Why You’ll Love This Smoked Salmon Carpaccio
- Quick preparation – Ready in just 15-25 minutes, this elegant appetizer is perfect when you need something impressive but don’t have hours to spend in the kitchen.
- No-cook recipe – Using pre-smoked salmon means there’s no actual cooking involved – just slice, arrange, and dress with the flavorful sauce.
- Restaurant-quality dish – With simple but quality ingredients like smoked salmon, capers, and fresh dill, you can create a dish that looks and tastes like it came from an upscale restaurant.
- Perfect for entertaining – This appetizer can be prepared slightly ahead of time and served at room temperature, making it ideal for dinner parties or special occasions.
What Kind of Smoked Salmon Should I Use?
For carpaccio, cold-smoked salmon is your best bet since it has a silky, buttery texture that’s perfect for this dish. You’ll find it labeled as ‘nova lox’ or ‘Scottish-style salmon’ at most deli counters, and it’s typically sliced paper-thin which is exactly what we want here. While hot-smoked salmon can work in a pinch, it has a flakier texture that’s not ideal for carpaccio. When shopping, look for salmon with a bright pink color and avoid any pieces that look dry or have brown edges. If you’re buying from the deli counter, ask them to slice it extra thin – this will give you the melt-in-your-mouth texture that makes carpaccio special.
Options for Substitutions
This elegant appetizer can be adapted with several easy swaps if needed:
- Smoked salmon: While smoked salmon is the star here, you could use gravlax or even cold-smoked trout. I wouldn’t recommend using canned salmon though – the texture just isn’t right for carpaccio.
- Shallot: No shallots? Use finely minced red onion instead – about 2-3 tablespoons should do it. Just soak the minced onion in cold water for 10 minutes first to mellow its sharp taste.
- Cassava flour: Any type of flour works here – all-purpose, rice flour, or even cornstarch will do the job of thickening.
- Fresh dill: If fresh dill isn’t available, you can use dried dill (use 1 teaspoon instead). Fresh chives or fennel fronds could work too for a different but nice flavor.
- Capers: You can swap capers with finely chopped green olives or cornichons for that salty, briny kick.
- Crostinis: Any sturdy bread will work as a base – try crackers, pumpernickel, or cucumber slices for a low-carb option.
Watch Out for These Mistakes While Cooking
The biggest challenge when preparing smoked salmon carpaccio is slicing the salmon too thick, which can overpower the delicate balance of flavors – aim for paper-thin slices by using a very sharp knife and cutting at a 45-degree angle. A common error is overdressing the dish, so remember that less is more when it comes to the mustard-caper sauce; you want to complement, not overwhelm, the natural taste of the salmon. When making the dressing, avoid the temptation to skip the resting time – letting it sit for at least 15 minutes allows the shallots to soften and the flavors to properly blend together. For the best texture and presentation, serve the carpaccio at a cool room temperature rather than straight from the fridge, and arrange the salmon slices without overlapping them too much to ensure each bite gets an even coating of the dressing.
What to Serve With Smoked Salmon Carpaccio?
This elegant smoked salmon dish pairs wonderfully with a variety of light, fresh accompaniments that won’t overpower its delicate flavor. A simple arugula salad dressed with lemon vinaigrette makes a perfect side, while the traditional crostini can be swapped out for pumpernickel toast points or cucumber rounds for a low-carb option. For a complete appetizer spread, try serving it alongside some pickled red onions, lemon wedges, and a small bowl of crème fraîche or Greek yogurt. If you’re hosting brunch, this carpaccio goes great with a glass of crisp prosecco or a light mimosa.
Storage Instructions
Keep Fresh: The smoked salmon carpaccio is best enjoyed right after assembling, but if you need to store it, cover the plate tightly with plastic wrap and keep it in the fridge for up to 24 hours. The dressing can be stored separately in an airtight container in the refrigerator for up to 3 days.
Make Ahead: You can prep the dressing a day in advance – it actually tastes even better when the flavors have time to mingle! Just keep it in a sealed jar in the fridge. When you’re ready to serve, give it a good shake and assemble your carpaccio fresh with the smoked salmon.
Serve: Take the carpaccio out of the fridge about 10 minutes before serving to let it come closer to room temperature – this helps bring out all those wonderful flavors. Add the fresh dill and a crack of black pepper just before bringing it to the table.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 30-35 g
- Fat: 70-80 g
- Carbohydrates: 30-35 g
Ingredients
- 1 small shallot (cut in half lengthwise and thinly sliced)
- 1 clove garlic (finely chopped)
- 1/4 cup quality extra virgin olive oil
- 1 teaspoon grainy dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons capers, drained
- 1 teaspoon cassava flour (you can substitute with regular flour)
- 2 tablespoons extra virgin olive oil
- 1/2 pound smoked atlantic salmon (sourced from the deli)
- 1 tablespoon fresh dill, loosely chopped (add more if desired)
- Freshly ground black pepper (for topping)
- Crostinis (to serve)
Step 1: Prepare the Dressing
In a bowl, combine all the dressing ingredients.
Whisk together until the mixture is well combined and smooth.
Once done, set the dressing aside to allow the flavors to meld while you prepare the capers.
Step 2: Coat and Cook the Capers
Take a small bowl and toss the drained capers in cassava flour, ensuring they are evenly coated.
Heat a small nonstick skillet over medium heat with a bit of olive oil.
Once the skillet is hot, add the capers and cook until they are golden brown and crisp, about 3 minutes.
Remember to toss them halfway through to ensure even cooking.
Once done, transfer the capers to a paper towel-lined plate and let them cool.
Step 3: Arrange the Smoked Salmon
Cut the smoked salmon into 2-inch pieces.
On a large plate, arrange the salmon pieces in a single layer to create an even base for the toppings.
Step 4: Assemble the Dish
Spoon the prepared dressing evenly over the arranged pieces of smoked salmon.
Next, sprinkle the crispy capers over the top.
To finish off the dish, add fresh dill and a sprinkle of cracked pepper for extra flavor.
This layering adds both flavor and texture to the dish.
Step 5: Serve and Enjoy
Serve the dressed salmon with crispy capers alongside crostini.
This delightful dish is perfect as an appetizer or a light meal.
Enjoy the combination of flavors and textures!
