Smoked Salmon Carpaccio with Miso and Crispy Fermented Lemon

What is Carpaccio?

Carpaccio (pronounced “car-PAH-chee-oh”) is an Italian appetizer made of thinly sliced raw meat and drizzled with a lemon olive oil dressing. While traditional Italian carpaccio is made with raw beef, modern recipes can include various thinly cut raw proteins. Fish carpaccio is quite common, usually made with salmon or tuna. I chose to make a smoked salmon carpaccio for a fun blend of flavors.

Smoked Salmon Carpaccio

I chose to go with smoked salmon for this carpaccio because it’s not quite raw. It’s easier to find high-quality smoked salmon than raw cuts of other fish.

I went with a center-cut smoked Norweigan Atlantic salmon I found at whole foods. The brand is Changing Seas, and the salmon was delicately smoky and not overpowering. This brand is also farm-raised, which helps the flavor not become too fishy during smoking.

Salmon Carpaccio with Miso and Fermented Lemon

Smoked salmon is quite flavorful on its own, but the miso dressing takes the flavor to another level. Here are all the ingredients you need to make the dressing:

• ¼ cup extra virgin olive oil
• 1 clove garlic minced
• 2 tablespoon lemon juice
• 1 tablespoon red miso
• 1 teaspoon tamari

I used homemade miso for this recipe (I teach students how to make this in our online course). All you need to do is whisk the ingredients together, and viola! You have delicious carpaccio dressing.

Making Crispy Fermented Lemon

You first need fermented (salt-cured) lemons to make the crispy fermented lemon. You can make them by following this recipe: How to Make Moroccan Preserved Lemons with Sea Salt.

If you do not have fermented lemon and don’t want to wait to make this recipe, I suggest leaving them out and subbing for a different ingredient. You can try olives or capers instead.

When you make the crispy lemon, you want to remove any pulp from the fermented lemon and use only the rind. I also suggest rinsing the rind and patting it dry before coating it in flour. Rinsing removes some of the salt so that the crispy pieces aren’t overly salty.

More Seafood Recipes to Try

• Summer Lemon Kale Salad with Brined Salmon
• Black Mussels in Fermented Lemon Butter Broth
• Mango Shrimp Ceviche with Fermented Lemon
• Rustic Scallop Shrimp and Corn Bisque

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Smoked Salmon Carpaccio with Miso and Crispy Fermented Lemon

Perfect for spring, this smoked salmon carpaccio makes for an impressive appetizer or a light meal on a hot day. The miso dressing and crispy fermented lemon create an unforgettable flavor you’ll love!

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• Prep: 10 minutes
• Cook: 5 minutes
• Total Time: 15 minutes

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Ingredients

For the Dressing:

• ¼ cup extra virgin olive oil
• 1 clove garlic minced
• 2 tablespoon lemon juice
• 1 tablespoon red miso
• 1 teaspoon tamari

For the Crispy fermented lemon:

• 1/4 cup fermented lemon rind, rinsed and minced
• 1 teaspoon bread flour
• 2 tablespoons extra virgin olive oil

For the Salmon:

• ½ pound center-cut smoked Atlantic salmon
• 1 tablespoon loosely chopped fresh dill or more to taste
• 1 small shallot, thinly sliced
• 1 cucumber, de-seeded and thinly sliced
• freshly cracked black pepper for garnish
• Crusty sourdough for serving

Instructions

For the Dressing:

1. Combine the dressing ingredients and whisk together. Set aside while you prepare the crispy fermented lemon.

For the Crispy Fermented Lemon:

1. Remove the fruit pulp from the fermented lemon rind. rinse the rind off in cool water then pat dry with a paper towel.
2. Mince the lemon rind into small pieces.
3. In a small bowl, toss the minced lemon rind in flour until evenly coated.
4. Heat a small nonstick skillet over medium heat with olive oil.
5. When the skillet is hot, add the lemon to the skillet and cook until golden brown and crisp, about 3 minutes, tossing halfway through. Transfer the lemons to a paper towel-lined plate and let them cool.

For the Smoked Salmon:

1. Cut the smoked salmon into 2-inch pieces and arrange it on a large plate in a single layer with the thinly sliced cucumber and shallots
2. Spoon the dressing over the salmon evenly.
3. Next, top with crispy lemons, fresh dill, and cracked pepper.
4. Serve with crusty sourdough bread.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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