Smoked Salmon Carpaccio
If you need an appetizer that looks fancy but takes almost zero effort, this Smoked Salmon Carpaccio is it. It’s fresh, elegant, and secretly one of the easiest things you can throw together.
First of all, don’t let the word carpaccio scare you off. While traditional carpaccio refers to thinly sliced raw meat or fish, smoked salmon is already cured and safe to eat. No raw fish anxiety here! I made this smoked salmon carpaccio because, honestly, who doesn’t love smoked salmon? It’s rich, silky, and instantly elevates whatever it’s served with. It’s one of my favorite New Year recipes!
Pair it with the simple, punchy dressing and a few fresh toppings, and you’ve got an appetizer that goes great with crostini, crackers, or even sliced bagels for a gorgeous brunch board that people always hover around!
Why You’ll Love This Smoked Salmon Carpaccio Recipe
- It’s incredibly easy. No cooking required, just a little slicing, layering, and shaking up a dressing!
- It looks impressive. Need I say more? This is one of those dishes that gets oohs and ahhs the second it hits the table!
- Perfect for entertaining. You can prep most of it ahead, making hosting way less stressful!
- Versatile for any occasion. Serve it as an appetizer, part of a brunch spread, or a light starter before dinner.
Ingredients You Need
- Cold Smoked Salmon Loin: Cold smoked salmon is silky, rich, and already cured, making it perfect for carpaccio-style dishes. A high-quality salmon really shines here! I personally love Latitude 45 Salmon.
- Capers: Capers add little pops of briny flavor that balance the richness of the salmon beautifully.
- Shallot: Thinly sliced shallots give a mild onion flavor without overpowering the dish.
- Radishes: Add crunch and a fresh, peppery bite. If you like extra tang, lightly pickling them is a great option.
- Fresh Chives and Dill: These herbs bring brightness and freshness that pair perfectly with smoked salmon!
- Black Pepper: Top it with a little freshly cracked black pepper!
- Pomegranate Arils: These are totally optional, but they add a pop of sweetness and color that makes the dish feel extra festive.
- Microgreens: Microgreens add a fresh, slightly earthy finish and make the platter look stunning.
- Dressing: For the dressing, you will need Dijon mustard, lemon juice, maple syrup, extra virgin olive oil, and salt and pepper! Whisk it together or combine it in a jar and shake!
Variations & Substitutions
- No radishes? Thinly sliced cucumbers or fennel work beautifully.
- Add a Creamy Element: Add small dollops of crème fraîche or whipped cream cheese for extra richness.
- Citrus Options: Try orange or grapefruit juice instead of lemon for a sweeter vibe.
- Herbs: Parsley, tarragon, or chives alone all work if that’s what you have on hand. I highly recommend using fresh dill if you can, though!
How to Make Carpaccio with Smoked Salmon
- Prep the Salmon: Start by pounding lightly the smoked salmon between parchment paper. Transfer it to a platter.
- Add Toppings: Start layering with capers, shallots, pickled radishes, fresh herbs, micro greens and pomegranate arils.
- Prep Dressing: Put all the dressing ingredients in a jar and shake well.
- Dress & Enjoy: Pour dressing over the salmon and serve. Enjoy!
Tips for Success
- Use parchment paper when pounding. This prevents the salmon from tearing and helps it thin out evenly for that classic carpaccio look!
- Slice everything thinly. Thin slices ensure that no topping overpowers the delicate salmon.
- Dress right before serving. Adding the dressing too early can make the toppings soggy, so always dress it right before serving.
- Taste the dressing first! Adjust the salt, sweetness, or acidity as needed to balance the flavors perfectly.
- Keep the smoked salmon carpaccio chilled until serving. Cold salmon and fresh toppings taste best and maintain the ideal texture!
How to Serve Smoked Salmon Carpaccio
This smoked salmon carpaccio is incredibly versatile and works for so many occasions. Here are some of my favorite ways to serve it:
- With toasted crostini or baguette slices.
- On crackers or seeded crisps.
- With mini bagels or bagel chips for brunch.
- With a simple green salad on the side.
It also makes a beautiful addition to a larger appetizer spread or grazing board, like my Spring brunch board!
Storage Suggestions
Smoked salmon carpaccio is best enjoyed fresh, but leftovers can be stored if needed. Cover tightly and refrigerate for up to 24 hours. Keep in mind the texture may soften slightly as it sits, especially once dressed.
If you know you’ll have leftovers, store the salmon and toppings separately from the dressing and assemble just before serving.
Frequently Asked Questions
No, it’s not raw! Cold smoked salmon is cured and safe to eat, which means it’s ready to serve straight from the package. The curing process gives it that silky texture and rich flavor without any cooking. This makes it perfect for carpaccio-style dishes without any food safety concerns.
Cold smoked salmon is cured and smoked at a low temperature, leaving it silky, tender, and ready to eat. Hot smoked salmon is fully cooked, flaky, and has a stronger smoky flavor. For carpaccio-style dishes like this, cold smoked salmon is ideal because it’s thin, delicate, and easy to layer with toppings.
No problem! You can simply leave them out if the briny flavor isn’t your thing. A great substitute is finely chopped olives or even small diced pickles for a similar tangy pop.
More Appetizer Recipes to Try
- Whipped Gorgonzola Crostini
- Easy Pickled Rhubarb
- Raw Beet Carpaccio
- Eggplant Caponata
- Elegant Smoked Salmon Appetizer
Easy Smoked Salmon Carpaccio Recipe
Ingredients
- 5-6 oz of Cold Smoked Salmon Loin I used Lat45 Salmon
- 1 tbsp capers
- 1 small shallots sliced thinly
- 2-3 pickled radishes sliced thinly (see Notes)
- 1 tbsp fresh chives and dill
- Black pepper to taste
- Pomegranate arils for decoration
- Micro greens for decoration
Dressing
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 3 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Start by pounding lightly the smoked salmon between parchment paper.
- Transfer it on a platter.
- Start layering with capers, shallots, pickled radishes, fresh herbs, micro greens and pomegranate arils.
- Put all the dressing ingredients in a jar and shake well.
- Pour dressing over the salmon and serve. Enjoy!
Video
Notes
- Use parchment paper when pounding. This prevents the salmon from tearing and helps it thin out evenly for that classic carpaccio look!
- Slice everything thinly. Thin slices ensure that no topping overpowers the delicate salmon.
- Dress right before serving. Adding the dressing too early can make the toppings soggy, so always dress it right before serving.
- Taste the dressing first! Adjust the salt, sweetness, or acidity as needed to balance the flavors perfectly.
- Keep the smoked salmon carpaccio chilled until serving. Cold salmon and fresh toppings taste best and maintain the ideal texture!
- For the pickled radishes, just slice radishes, place them in a bowl and cover with a mixture of red wine vinegar, sugar and warm water. Let it sit for 10-15 minutes. For one bunch of radishes use 1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar.
