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Salmon carpaccio appetizer with arugula and parmesan.
AGT Editorial Team

Smoked Salmon Carpaccio

5 from 2 votes
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!
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Prep Time 3 hours 20 minutes
Servings: 8 Servings
Course: Appetizer
Cuisine: Italian
Calories: 60
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Place the salmon into the freezer and freeze for about 3 hours, or until mostly solid
  2. Once the salmon is mostly frozen, place it onto a plastic cutting board and use a very sharp chef's knife at a 45 degrees angle to cut the salmon into razor thin slices
    Thin sliced salmon.
  3. Arrange the salmon on a large platter and then place it into the fridge
  4. To make the sauce, in a small bowl whisk together the sour cream, lemon juice, lemon zest, thyme, honey, salt, and pepper
    Sauce in a bowl.
  5. 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
  6. Keep the salmon carpaccio in the fridge until your ready to serve, then pair with your favorite crackers and enjoy!