A carpaccio is the perfect example of a “guest-fooling recipe”. It’s really easy to make but when you serve it your guests will feel like they’re at a restaurant. Along with the salmon carpaccio we’re also making some super thin parmesan and dill crackers which are a total addiction.
The trick to get a carpaccio super thin is to freeze the piece of salmon beforehand. It’s so much easier this way! As you cut the pieces you place them on the final serving dish. This needs to be this way because the slices will immediately start to unfreeze on the plate. Because they’re so thin, transferring them elsewhere would be impossible. The same technique is useful for beef and tuna carpaccio.
The dough for the parmesan and dill crackers is delicious to work with and they’re extremely thin. To roll then out I used the KitchenAid Pasta Roller Attachment that works with the stand mixer which is a relief because you don’t have to fight the crank of a regular pasta machine. The good thing about using a pasta roller for this is that they really become extremely thin, we need them to be 1mm thick. Alternatively you can use a rolling in but just make sure you get them extremely thin nonetheless.
As dressing for the salmon I used a classic vinaigrette but you can use other versions depending on what you like. From my 10 salad dressings posts you can perfectly use the pesto or oriental dressings.
Ingredients
For the parmesan and dill crackers
- 250 g all-purpose flour
- 2 tsp salt
- 4 tbsp water
- 4 tbsp extra virgin olive oil
- 30 g parmesan cheese rallado finamente
- 1 tsp dehydrated dill
For the dressing
- 1 cdta Dijon mustard
- Juice from 1/2 a lemon
- 4 cdas extra virgin olive oil
- Salt and pepper to taste
For the salmon carpaccio
- 150 g salmon skinless
- 2 radishes
- ¼ red onion
- 1 tbsp capers
- Zest from 1/2 a lemon
- Baby arugula
Instructions
For the parmesan and dill crackers
- Place in a bowl the salt, dill, flour and mix.
- Add the water, olive oil and parmesan cheese and mix until you have a uniform mix. Wrap in cling film and let the dough rest in the fridge for half an hour.
- Roll out 1/4 of the dough slightly with a rolling pin and then start to pass it through the pasta machine starting with the thickest setting until it reaches 1mm thick.
- Cut the rolled out dough in whichever shape you like. Place the crackers on a tray lined with baking paper. Repeat with the rest of the dough. Use a fork to poke holes into the crackers. Cook the crackers in a preheated oven at 1880C / 350F for 8-10min. We only want a light golden colour.
For the dressing
- Whisk together the mustard, salt, pepper and lemon juice.
- Add the olive oil little by little while whisking. Taste and correct the level of salt if necessary.
- If the dressing splits give it a final whisk before serving.
For the salmon carpaccio
- Freeze the salmon overnight. Remove it from the freezer 20min before cutting.
- Use a sharp knife to cut thin pieces of salmon and start laying them out on a plate. The fact that it's frozen helps us make thinner slices. They will unfreeze really fast once they're on the plate.
- Cut the radishes and onion really thin or use a mandoline.
- Sprinkle the capers on the carpaccio and lemon zest.
- Add the dressing to the carpaccio and serve.
