Smoked Salmon Carpaccio is a perfect Spring appetizer! Thinly sliced smoked salmon is served with a creamy lemon thyme dressing and fresh arugula. Serve with your favorite crackers at brunch or a tea party for a dish that your guests will love!
This smoked salmon carpaccio could not be an easier appetizer to make. Fresh smoked salmon is sliced razor thin and served with a creamy lemon thyme dressing.
It's a refreshing dish that is great to make for a baby shower, holiday brunch, or for an elegant birthday party.
🙋♂️What Is Carpaccio?
Carpaccio is a popular Italian dish that typically consists of thinly sliced or pounded raw meat or fish, which is usually served as an appetizer. The dish is known for its delicate and elegant presentation, where the thinly sliced protein is often arranged on a plate and dressed with various flavorful toppings and seasonings.
The most traditional form of carpaccio is "Beef Carpaccio," which features raw, thinly sliced beef (usually tenderloin or sirloin) that has been marinated or dressed with ingredients like olive oil, lemon juice, salt, pepper, and garnishes such as capers, arugula, and shaved Parmesan cheese. It is believed to have been invented at the famous Harry's Bar in Venice, Italy, in the 1950s.
Over time, the concept of carpaccio has expanded to include variations using other proteins, most commonly seafood like salmon, tuna, or scallops. These variations are often referred to by the name of the protein used, such as "Salmon Carpaccio" or "Tuna Carpaccio."
The key to carpaccio is the thinly sliced or pounded raw protein, which allows for a delicate and tender texture. It's important to note that when preparing raw carpaccio dishes, it is crucial to use high-quality, fresh ingredients, and to follow strict food safety guidelines to ensure it is safe to consume.
What do you eat raw smoked salmon with?
- cream cheese and capers over a bagel or crackers
- over a salad
- by itself with freshly squeezed lemon juice and olive oil
- on top of a cucumber canape
- on top of rice or rolled into sushi
😍Why You'll Love This Recipe
- It's a no-bake appetizer
- You only need a handful of ingredients
- Carpaccio is super easy to make
- This dish is light, bright, and refreshing
- It's great for brunch, a tea party appetizer, or for a cocktail party
What You Need To Make Smoked Salmon Carpaccio
*Full list of ingredients and measurements can be found in recipe card below*
- Salmon: This recipe calls for wild caught salmon. It's smoked so though not technically raw, it does have the same texture.
- Sour cream: This is the base for our lemon thyme sauce. You'll want to use full-fat sour cream for the best flavor.
- Lemon: You will need both the zest and juice of a lemon in order to brighten the dish up.
- Thyme: Fresh thyme is preferred over dried because it has a better flavor.
- Honey: I like to add a little bit of honey to my sauce to balance out the acidity of the lemon
- Arugula: A big pile of arugula on top of the salmon not only looks fancy, but it's also adds such a nice pepperiness and freshness
- Parmesan cheese: Optional, but is cheese ever really optional? Just kidding, you don't have to add it but I like the saltiness it adds
- Crackers: You can use your favorite crackers. I prefer a thin, artisan cracker but any will work.
1. Place the salmon into the freezer and let it freeze for about 3 hours, until mostly solid.
2. Once it's almost frozen, use a very sharp chef's knife to slice the salmon razor thin at a 45 degree angle.
3. When all of the salmon is cut, arrange it nicely on a large platter, then place it into the fridge while you make the dressing.
4. In a small bowl, whisk together the sour cream, lemon juice and zest, thyme, honey, salt, and pepper.
5. Remove the salmon platter from the fridge and arrange the arugula on top of it. Shave some slices of parmesan cheese over top, then drizzle over the lemon thyme dressing.
6. Refrigerate until you're ready to serve. Pair with your favorite crackers and enjoy!
- If freezing more than one piece of salmon, keep the other in the freezer until you're done cutting the first one.
- Use a SHARP knife, you want the salmon to be as thin as possible.
- You can arrange the salmon ahead of time and wrap it tightly with plastic wrap and keep it in the fridge.
- You can also make the lemon thyme dressing a day in advance to save time.
- Serve with your favorite crackers, I like a thin, artisan cracker .
"Can I Make In Advance and Store In The Fridge?"
Yes but keep it covered with plastic wrap and serve within 24 hours.
Storing salmon carpaccio properly is essential to maintain its freshness and flavor. Here's how to store salmon carpaccio safely:
- Immediate Consumption: Ideally, you should consume salmon carpaccio immediately after it's prepared for the best taste and texture. This dish is typically served fresh and is not intended for long-term storage.
- Refrigeration: If you need to store leftover salmon carpaccio, it's important to refrigerate it promptly. Use an airtight container or wrap it tightly in plastic wrap or aluminum foil to prevent exposure to air, which can cause the salmon to dry out and absorb odors from the fridge.
- Temperature: Store the salmon carpaccio in the refrigerator at a temperature between 32°F (0°C) and 40°F (4°C). Keep in mind that temperatures closer to the lower end of this range are better for preserving freshness.
- Avoid Freezing: Salmon carpaccio is not suitable for freezing. Freezing can significantly alter the texture and taste of the dish, as the delicate fish can become mushy when thawed.
- Condiments Separately: If you've served salmon carpaccio with condiments such as parmesan cheese, arugula or a dressing, it's a good idea to store these separately from the salmon itself. This prevents the condiments from making the salmon soggy.
- Quality Check: Before consuming any leftover salmon carpaccio, do a visual and odor check. If it looks discolored, has an off-putting odor, or has an unusual texture, it's best to discard.
Remember that the key to enjoying salmon carpaccio is to serve it as fresh as possible!
🙋♂️Frequently Asked Questions
The salmon in this recipe is smoked, so technically it's cooked but it has a raw texture.
More Appetizers You'll Love!
Smoked Salmon Carpaccio
- 8-10 Ounces Wild caught salmon
- ¼ Cup Sour cream
- 2 Tablespoons Lemon juice
- 1 Teaspoon Lemon zest
- 1 Teaspoon Freshly chopped thyme
- ½ Teaspoon Honey
- ½ Teaspoon Coarse Kosher salt
- Pinch of ground black pepper
- 4 Cups Baby arugula
- Parmesan cheese (optional)
- Crackers (for serving)
- Place the salmon into the freezer and freeze for about 3 hours, or until mostly solid
- Arrange the salmon on a large platter and then place it into the fridge
- To make the sauce, in a small bowl whisk together the sour cream, lemon juice, lemon zest, thyme, honey, salt, and pepper
- Take the salmon platter out of the fridge and arrange the baby arugula on top. Add slices of parmesan cheese if desired, then evenly drizzle the lemon thyme dressing over top
- Keep the salmon carpaccio in the fridge until your ready to serve, then pair with your favorite crackers and enjoy!