Go Back
–+ servings
Brown butter ponzu salmon carpaccio with sliced jalapeños and glossy sauce

Smoked Salmon Carpaccio (2 Ways)

40aprons.com/smoked-salmon-carpaccio/
Salmon carpaccio that's fresh, delicious and a breeze to prepare! Make it the traditional way, or try my favorite brown butter-ponzu variation.
Prep 10 minutes
Cook 5 minutes
Total 15 minutes
Recipe Makes (Approximate): 4

Equipment

  • 1 Sharp slicing knife
  • 1 Heavy-bottomed saucepan (for brown butter variation)
  • Serving plates (chilled)
  • 1 Small dry skillet (for toasting pine nuts)

Ingredients

Traditional

  • ½ pound center-cut smoked Atlantic salmon
  • 2 cups baby arugula
  • 2 teaspoons freshly squeezed lemon juice divided
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • freshly cracked black pepper to taste
  • 1 small shallot finely diced
  • 2 tablespoons capers drained and rinsed
  • 2 tablespoons pine nuts lightly toasted
  • fresh dill for garnish
  • crackers or crostini for serving

Brown Butter-Ponzu Variation

  • 4 tablespoons butter (1/2 stick)
  • 1 tablespoon ponzu dressing/sauce
  • 1 jalapeno pepper, thinly sliced

Instructions

Traditional

  • Arrange ½ pound center-cut smoked Atlantic salmon slices on chilled plates in a single layer.
  • Toss 2 cups baby arugula with 2 teaspoons freshly squeezed lemon juice divided2 tbsps extra virgin olive oil plus, and freshly cracked black pepper in medium bowl.
  • Sprinkle salmon with 1 small shallot finely diced, 2 tbsps capers drained and rinsed, 2 tablespoons pine nuts lightly toasted, and black pepper. Drizzle with remaining 1 tsp lemon juice and 1 tbsp olive oil.
  • Place mound of dressed arugula in center of each plate. Garnish with fresh dill and serve immediately with crackers or crostini.

Brown Butter-Ponzu Variation

  • Heat 4 tablespoons butter (1/2 stick) in heavy-bottomed pan over medium heat, whisking until golden-brown specks form and butter smells nutty, 3 to 4 minutes.
  • Remove from heat, cool 5 minutes, then whisk in 1 tablespoon ponzu dressing/sauce.
  • Arrange ½ pound smoked salmon on plates, top with 1 jalapeno pepper, thinly sliced, and drizzle with warm brown butter-ponzu sauce.

Recipe Notes

  • Make it Dairy-Free: Skip the brown butter variation and stick with the traditional olive oil version.
  • Storage: Best served immediately. Components can be prepped separately up to 2 hours ahead.
  • Serving Suggestion: Pair with champagne, crisp white wine, or sake for the ponzu variation.

Nutrition Information (Approximate)

Calories: 273calProtein: 12gFat: 24gSaturated Fat: 9gTrans Fat: 0.5gCholesterol: 43mgSodium: 734mgPotassium: 204mgTotal Carbs: 3gFiber: 1gSugar: 1gNet Carbs: 2gVitamin A: 682IUVitamin C: 8mgCalcium: 31mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/smoked-salmon-carpaccio/