Wild Alaskan salmon carpaccio
Fish tales

Wild Alaskan Salmon carpaccio

Recipe (starter)


  • 1

    Cut the fresh salmon in thin slices and wrap the slices in kitchen foil. Use the backside of a pan and use it to 'hit' the salmon in order to make the slices thinner.

  • 2

    Place two or three slices on each plate and marinate with the juice of half a lemon.

  • 3

    On top you grate a bit of the lemon zest and season with a bit of salt.

  • 4

    Take of the end of two spring onions and slice it very fine. Add the spring onion to the salmon.

  • 5

    Cut 5 sprigs of chives fine and add, together with a tablespoon of capers, to the salmon.

  • 6

    And now just the finishing touch with a few drops of olive oil, the small basil leaves and a tablespoon of salmon roe. Enjoy your delicious salmon carpaccio!


  • - 400 g wild Alaska salmon or farmed Norwegian salmon

  • - juice of half a lemon

  • - zest of half a lemon

  • - salt, to season

  • - black pepper, to season

  • - 2 spring onions

  • - 5 chives

  • - a few small basil leaves

  • - 2 tablespoons of capers

  • - a few drops of olive oil

  • - salmon roe

  • 20 minutes
  • 2 persons