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Salmon carpaccio

updated

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Ingredients for 2 servings:

  • 300 g salmon, fresh
  • 1 garlic clove(s)
  • e.g. olive oil
  • salt and pepper
  • ½ handful of arugula
  • 4 cherry tomatoes
  • 1 tbsp Parmesan, grated
  • Vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

It’s best to place the salmon in the freezer overnight. Remove it in the morning, let it thaw briefly, and then slice it thinly. Marinate the salmon slices in vinegar for about 4 hours. Then remove it, rinse it briefly, and drain well. Rub a plate with garlic. Arrange the salmon on top, drizzle with olive oil, and season with salt and pepper. Garnish with the tomatoes and scatter the cleaned arugula loosely over the salmon. Sprinkle with Parmesan cheese and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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