(Salmon carpaccio - Traditional recipe)

Time: preparation: 20 minutes ........ cooking: raw fish 600 g (1 1/3 lb) salmon fillet 2 lemon juice 8 tablespoons extra virgin olive oil Salt Pepper, if you like medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This is a light recipe with low fat; it is based on raw marinated paper-thin slices of salmon fillet. Cooking isn't necessary.
Choose very fresh salmon fillet and prepare the recipe in the same day. Remove its skin and bones. Cut it into paper-thin slices and arrange them in a large serving plate. Sprinkle them with lemon juice, salt and pepper. Let them marinate for 15-20 minutes or more according to your taste. At this point drain every slice and put in another serving plate. Dress the salmon slices with the olive oil and serve.

Note

• - It's a cold dish; you can serve it as a second course or an appetizer (in this case it serves at least 8 people) or in a buffet.
• - If you prefer, you can prepare a cold sauce made with 4 teaspoons mustard and 200 ml (7 fl oz) single cream (light cream) and dress your salmon with this sauce instead of olive oil.
• - If you want to know more on fish, how to clean and cook it, consult our cookery school!

What's the right wine?
Our suggestion is: Pinot Bianco dell'Alto Adige (white wine from Trentino - Italy) if you serve it without sauce, Pinot Grigio del Trentino (white wine from Italy) if you serve it with the sauce.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".