Salmon Carpaccio

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter

Serves 4

1 lb. fresh salmon- sashimi-grade, farm raised Atlantic

1 t finely chopped shallot

1 T chopped dill

1/2 t sea salt

1 t light brown sugar

1/2 lemon, squeezed

1 t lemon zest

1/4 C olive oil

Ground pepper to taste

1 T capers

Dill sprigs for garnish

Lemon wedges for garnish

Optional: Swedish Mustard Dill Sauce

 

salmon carpaccio

 

 

 

 

 

 

 

Mix shallot, dill, sea salt, sugar, lemon juice, lemon zest, olive oil and pepper in a bowl.

Line a cookie sheet with parchment paper.

Slice fresh salmon on the bias as thinly as possible and arrange the slices on parchment paper.

Spread contents of the bowl on salmon.

Put another sheet of parchment on top of salmon and with food mallet pound lightly, enough to thin the salmon without crushing. Refrigerate for 1- 4 hours.

Remove and serve on platter, garnished with dill sprigs, capers and lemon, or on individual thin slices of brown bread.salmon carpaccio

Top with a small amount of Mike’s Swedish mustard dill sauce if desired.

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Monahan's Seafood

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