Smoked Salmon Carpaccio with Miso and Crispy Fermented Lemon

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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!


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


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.