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Smoked salmon carpaccio with Parmesan and arugula

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Ingredients for 5 servings:

  • 500 g smoked salmon slices
  • 2 bunches of arugula
  • 80 g Parmesan
  • 12 tbsp olive oil, maybe a little more
  • n. B. Balsamic vinegar – reduction
  • some salt and pepper from the mill
  • n. B. Baguette(s) (stone oven baguette)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the arugula and coarsely grate the Parmesan cheese. Arrange the smoked salmon on the plates. Drizzle each with 1 tablespoon of olive oil, then sprinkle with the arugula and Parmesan cheese. Drizzle with another 1 tablespoon of olive oil, or a little more if desired, and the balsamic reduction. Season with salt and freshly ground pepper. Serve with baguette, stone-baked baguette, etc. I like to serve this dish as a starter for a Christmas menu. It also works perfectly as a main course, but you’ll need to increase the quantity.

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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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