What is the difference between salmon sashimi and salmon carpaccio?

While both feature thinly sliced raw or cured fish, sashimi is a Japanese dish served plain, usually with soy sauce and wasabi. Carpaccio is an Italian-inspired style where the thin slices are drizzled with a bright dressing—like olive oil and lemon—and heavily garnished with herbs, capers, or onions.

How do you fry capers for a salmon carpaccio?

Drain and pat your capers completely dry with a paper towel. Heat a thin layer of olive oil in a skillet over medium-high heat. Fry the capers for 2 to 3 minutes until they burst open like little flowers and turn crisp, then drain them on paper towels.

Can you make smoked salmon carpaccio ahead of time?

You can arrange the smoked salmon slices on your serving platter several hours ahead, wrap it tightly, and chill. However, wait to add the lemon juice dressing, fresh herbs, and warm fried capers until just before serving so the fish doesn't cure further and the toppings stay crisp.

What do you serve with smoked salmon carpaccio?

This elegant platter pairs beautifully with crunchy textures that complement the delicate fish. Serve it alongside toasted sourdough crostini, a sliced baguette, artisanal crackers, or a light arugula side salad. It also pairs wonderfully with crisp, dry white wines or sparkling champagne.

smoked salmon carpaccio: 1 Simple Trick For Party Success

Name: smoked salmon carpaccio With Crispy Fried Capers Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: Italian-American
Ingredients: 8 oz high-quality cold smoked salmon sliced; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 2 tbsp capers drained and dried; 1/4 cup red onion paper-thin sliced; 1 bunch fresh dill sprigs; 1 pinch sea salt flakes and black pepper

Description

This elegant smoked salmon carpaccio features paper-thin cold smoked salmon ribbons topped with paper-thin red onions, fresh dill, and crispy fried capers drizzled in a zesty lemon dressing.

Ingredients

Scale

8 oz high-quality cold smoked salmon sliced

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

2 tbsp capers drained and dried

1/4 cup red onion paper-thin sliced

1 bunch fresh dill sprigs

1 pinch sea salt flakes and black pepper

Instructions

1. Arrange the thin cold smoked salmon sheets flat on a large chilled platter, overlapping them slightly to cover the surface.

2. Slice your red onion into paper-thin transparent slivers and scatter them evenly over the arranged salmon layers.

3. Pat your drained capers completely dry with a paper towel to eliminate moisture before frying.

4. Heat a thin layer of olive oil in a small non-stick skillet over medium-high heat on your stove.

5. Fry the dry capers for 2 to 3 minutes until they burst open like flowers and become delightfully crispy.

6. Remove the crispy capers with a slotted spoon and drain them thoroughly on a fresh paper towel.

7. Whisk the extra-virgin olive oil, fresh lemon juice, sea salt, and black pepper in a small bowl until cloudy.

8. Drizzle the lemon dressing across the salmon, scatter the warm fried capers, and garnish with fresh dill sprigs.

Notes

Always lay out your fish on a chilled platter ahead of time to keep it firm. Wait to drizzle your lemon dressing and add the fried capers until the exact moment of serving to prevent the fish from over-curing.

Prep Time: 10 minutes
Cook Time: 3 minutes
Category: Lunch & Dinner Recipes
Method: No-Cook / Platter Assembly
Cuisine: Italian-American

Nutrition

Serving Size: 2 oz salmon
Calories: 160
Sugar: 1g
Sodium: 640mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 12g
Cholesterol: 15mg

Keywords: smoked salmon carpaccio, salmon carpaccio with capers, easy smoked salmon appetizer, italian salmon carpaccio recipe