Smoked Salmon Carpaccio

Salmon carpaccio appetizer with arugula and parmesan.

Course: Appetizer

Cuisine: Italian

Diet: Gluten Free

Prep Time: 3 20

Servings: Servings

Calories: 60kcal

Author: Aleka Shunk

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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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

Instructions

Place the salmon into the freezer and freeze for about 3 hours, or until mostly solid
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
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!

Nutrition