Salmon carpaccio
Fish tales

Salmon carpaccio

Salmon carpaccio

Recipe (starter)

Delicious fresh and simple dish to serve as a starter:  salmon carpaccio with a creamy sauce, capers, lemon zest and dill.

  • 1

    Cut the salmon in slices as thin as possible.

  • 2

    Lay down the fish one by one on a sheet cling wrap. Fold the overhanging part of the wrap over the slice of fish, so that the fish is completely covered. Hit with the flat side of a small saucepan the cling wrap with fish, so that the slices become thinner and bigger. Divide the flat slices fish on the plates.

  • 3

    Cut the avocado's in two parts and remove the core. Remove with a spoon the pulp.

  • 4

    Mix the avocado's and creme fraiche with juice of ½ a lemon in a blender. Season with alt and pepper.

  • 5

    Divide some avocado creme, capers, arugula and dill on the slices of salmon. Serve the rest of the avocado creme apart.

  • 6

    Scatter some olive oil and lemon juice over the carpaccio. Season the carpaccio with lemon rasp, salt and pepper. Enjoy!


  • - ca. 300 gr salmon fillet, without skin

  • - 2 avocado's

  • - 2 tbsp. creme fraiche

  • - zest and juice of 1 lemon

  • - 1 tbsp. capers

  • - 25 g. arugula

  • - 4 sprigs of dill

  • - toasts

  • - olive oil

  • - salt and pepper

  • 30 min
  • 4 persons