Salmon carpaccio

  • 4 persons
  • cooking time: 30 min
  • difficulty


  • 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

How to prepare

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!