This smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re entertaining, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerating it, then pouring on the dressing just before serving. Provide toasted baguette slices and additional capers, pickles and dressing, so guests can customise their carpaccio.
Our smoked salmon carpaccio recipe will make you a simple but gorgeous-looking starter that can be assembled in minutes, making it a fantastic choice for a relaxed late spring or summer meal if you prefer to spend more time outside in the sunshine with guests than inside in the kitchen.
You can serve it sharing-style and lay it out on a table with a few other dishes, and allow guests to help themselves. I recommend providing a basket of toasted baguette slices and dishes with additional capers, pickled shallots and fresh dill, and small jugs of dressing, so guests can customise their own carpaccio.
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Smoked Salmon Carpaccio Recipe for an Easy Elegant Appetiser Made in Minutes
I love this smoked salmon carpaccio recipe – let’s face it: I love salmon recipes, especially smoked salmon is so convenient, so versatile, it stores well, and it’s long-lasting. You can keep it in the fridge in case you have a spontaneous get-together with friends or as a back-up in an emergency if another dish goes wrong.
Of course, I adore fresh salmon – and you could certainly make this with fresh sashimi quality salmon – however, fresh salmon is so expensive here, and increasingly so; it also doesn’t keep well (you want to eat it while it’s super-fresh); and after serving it, you want to make sure guests eat it immediately.
Salmon lovers could probably split this between two, but I’ve envisaged it as a generous appetiser shared between four – or, if you serve the salmon with toasted baguette slices, it could be enjoyed between six alongside other snacks.
While I’d happily tuck into this smoked salmon carpaccio as a starter to a pasta or Italian main on a quiet night at home with Terence, it’s a fantastic choice if you’re entertaining. You can make the dish ahead by assembling the salmon, capers and pickled onions, refrigerate it, then pour the dressing on and sprinkle with fresh dill just before serving.
Tips to Making this Smoked Salmon Carpaccio Recipe
This smoked salmon carpaccio recipe is such a cinch to prepare, so just a few quick tips, starting with the pink pickled shallots, which you’ll need to make at least a day ahead. You’ll find a link to our quick pickled shallots recipe here.
Toast your baguette slices first as they’ll keep. You could always do them on low and slow in the oven, rubbed with olive oil, as you do croutons, and you have crostini, which will keep even longer in an air-tight container. However, I think plain toasted baguette slices are best, as there’s plenty of extra virgin olive oil in the dressing.
Make your dressing next as that will keep in the fridge. You can certainly make that a day ahead. The longer you leave it the more the flavours will meld.
If you’ve got a full day of cooking planned and dishes timed right up until guests arrive, assemble the smoked salmon, capers and pickled shallots in the morning, then pour the dressing on when you serve the dish.
As well as a basket of toasted baguette slices, I like to provide dishes of additional capers, pickled shallots, fresh dill, lemon quarters, and extra dressing, so guests can customise their own smoked salmon carpaccio.
Smoked Salmon Carpaccio Recipe
- 1 baguette , sliced and toasted
- 2 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
- ½ tsp whole grain mustard
- 1 tsp lemon juice
- ½ tsp salt
- 200 g smoked salmon pieces
- 1 tbsp capers
- 1 tbsp pickled shallots
- 2 tbsp fresh fragrant dill , chopped
- Cut a baguette into 1cm wide slices, toast the pieces, and transfer to a basket or serving plate.
- Make the dressing in a small mixing jug with spout by whisking the extra virgin olive oil, cider vinegar, whole grain mustard, lemon juice, and salt until combined then set aside.
- On a large plate, arrange the smoked salmon pieces, and sprinkle with capers and pickled shallots. Refrigerate until you’re ready to serve.
- Just before serving, pour the dressing evenly over the smoked salmon, sprinkle on the fresh fragrant dill, and serve with toasted baguette slices so guests can help themselves.
Please do let us know in the comments below if you make this smoked salmon carpaccio recipe as we’d love to know how it turns out for you.