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!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Seafood
- Method: Raw
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:
- Combine the dressing ingredients and whisk together. Set aside while you prepare the crispy fermented lemon.
For the Crispy Fermented Lemon:
- Remove the fruit pulp from the fermented lemon rind. rinse the rind off in cool water then pat dry with a paper towel.
- Mince the lemon rind into small pieces.
- In a small bowl, toss the minced lemon rind in flour until evenly coated.
- Heat a small nonstick skillet over medium heat with olive oil.
- 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:
- 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
- Spoon the dressing over the salmon evenly.
- Next, top with crispy lemons, fresh dill, and cracked pepper.
- Serve with crusty sourdough bread.
