Smoked Salmon Carpaccio with Citrus Marinade
Sometimes just Petrossian salmon on its own makes the best decoration for your festive table! Serve this smoked salmon carpaccio with rare citrus fruits as an extravagant appetiser. For a genuine ‘Chef’s surprise’, amaze your guests by sprinkling (lime) caviar grains over the salmon and add tasty sparkle with kumquat and edible flowers.
Preparation: 30 minutes • Resting time: 1 hour
Serves 6
- 6 slices of Petrossian smoked salmon
- 1 caviar lime (finger lime)
- 2 grapefruits
- 100 g (3.5 oz) kumquat
- 5 cl (3.5 tbsp) vegetable oil
- Baby salad leaves
- Edible flowers
- Black Pepper
Method
- Wash the grapefruits and kumquat.
- Grate some zest from both fruits, then segment the grapefruit, removing all pith.
- Arrange the salmon slices on six flat plates.
- Mix the oil with the zest and pour over the salmon on each plate. Leave to marinate in the fridge for at least an hour.
- Finely slice the kumquat and carefully remove the lime caviar grains with a spoon.
- To serve, arrange the grapefruit segments, kumquat slices, lime caviar seeds, a few fresh baby salad leaves and the edible flowers on top of the salmon.
- Season with a few grinds of pepper.
Check out our other smoked fish specialities and get all the ingredients for your salmon recipes delivered fresh to your home within 24 to 48 hours. Whether you prefer your salmon classic, marinated, or want to try salmon with truffle, let us supply the sensational flavours to make your menu truly special.
Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira
