Salmon carpaccio recipe

Smoked salmon carpaccio recipe for an easy elegant appetiser made in minutes. Serve with toasted baguette slices and additional condiments.

This warming dish of mince and tofu in a spicy sauce was introduced to Japan by a chef who emigrated from Sichuan in 1952. Usually served on its own, it is perfect as a topping for a donburi, with an addictive harmony of spicy umami with sweet and savoury. Recipe from my book “No sushi” adapted for online courses.

Elevate your dinner party with this easy salmon crudo. An efffortless yet elegant & refreshingly delicious appetizer that'll WOW your guests.

James Martin's stunning seafood starter is guaranteed to impress at any dinner party - layer with beetroot, orange and tangy horseradish cream

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Lime and ponzu dressed salmon carpaccio (serves 2 people as a starter or 2 as a light supper) 1 large uncooked salmon fillet, skin removed and sliced as thinly as possible 2 tablespoons ponzu sauce…

Try this salmon carpaccio that is light, elegant, and so effortlessly chic. It's perfect to serve as an appetizer or as a no-cook main.

A quick and easy yet elegant starter or side

Walk in the footsteps of the many chefs who learned how to prepare salmon tartare in French culinary school.