Salmon carpaccio

The cult dish of carpaccio (Carpaccio, ital.) Was first invented and prepared by Giuseppe Cipriani in 1950. The name is chosen in honor of Vittore Carpaccio, an Italian Renaissance painter.

Traditional carpaccio is a thinly sliced ​​slice of raw young beef seasoned with olive oil, fruit vinegar and / or lemon juice (Cipriani's original recipe contained some other ingredients). Traditionally, beef carpaccio is served as a cold snack with Parmesan cheese, rucola, basil, tomatoes and table wine.

At present, the term "carpaccio" is used in relation to almost any dish of very thinly sliced ​​and most often thermally unprocessed products. Pre-meat or fish for convenience of slicing is placed for a while in the freezer compartment of the refrigerator, and sometimes it is burned.

Very tasty carpaccio is obtained from salmon, that is, almost any salmonid fish. Salmonids have a wonderful taste and contain many substances, useful and even necessary to the human body.

Salmon carpaccio - recipe

Ingredients:

Preparation

Of course, we use only fresh products. Fish must necessarily pass veterinary control.

Preparation of salmon carpaccio does not require special skills and time. First we prepare the fish. We wrap a piece of fillet in foil or food film and we will stir in the freezer for an hour or two - after that the fish is convenient to cut, in addition, the effect of low temperatures is, in some way, additional disinfection.

We prepare marinade. Mix olive oil, vinegar and lemon juice. Half a spicy pepper shove with salt. Add to the marinade - let it set for 10 minutes. Then strain it through a strainer and lubricate the bottom of two flat serving dishes (calculation of products for 2 servings) with a silicone brush.

With a sharp knife, we cut the fish into thin slabs as much as possible and beautifully laid out in one layer. Tomatoes we cut slices and spread from the side. From above generously smear fish marinade. We cut cheese as thin as possible, preferably with a knife with a figured wavy blade. We spread the cheese plates over the fish and decorate with greens. Before serving, let the carpaccio of salmon stay for 15-20 minutes, so that the fish can successfully marinate.

Such a delicious dish is perfect for a romantic evening.

To salmon carpaccio can serve almost any wine, gin, vodka, beer.

You can prepare a salmon roll for carpaccio. Carpaccio, sliced ​​from fillet rolled into a roll, looks great. In this version, cut off a fairly large but not too thick piece of fillet, cover it (on both sides) with a marinade with chopped herbs of dill and coriander, wrapped with rolls. Then - into the film and put it in the freezer, and in the final stage we cut and beautifully lay out the spirals, once again smeared with marinade, we add cheese, tomatoes and greens. How to cook carpaccio from wild salmon caught from freshwater reservoirs? To prepare carpaccio from wild salmon fish, it must first be secured: to soak, salt, marinate or smoke.

Uneatled salmon weighing up to 2 kg is salted dry by 9-13 days or in a cold cold brine for 6-13 days, and in hot brine for 5-9 days. Large pieces of fillet with skin - for 5-9 days. The amount of salt should be about 20% of the weight of the fish. Before salting, the fish should be well-frozen. In a modern refrigerator, the temperature in the freezer is about -18 degrees C. At this temperature, fish weighing up to 2 kg is enough to hold about 2 days.

In order to protect yourself as much as possible, always include in the ingredients of marinade vinegar, garlic and hot red pepper.