This easy smoked salmon carpaccio recipe is going to become a hit! Thinly sliced smoked salmon drizzled with a tangy dressing and topped with shallots, freshly chopped dill, and capers. The ultimate appetizer no matter what the occasion!
Check out my other smoked salmon appetizer board for another great way to serve salmon!
SALMON CARPACCIO RECIPE
Nothing beats this delicious homemade salmon carpaccio recipe! Thinly sliced cold smoked salmon drizzled with a tangy dressing and then topped with thinly sliced shallots, fresh dill and capers. This smoked salmon appetizer is the perfect way to elevate any gathering, whether you are hosting an Easter brunch, party or even just for a game night!
WHAT IS SALMON CARPACCIO
Salmon carpaccio is inspired by Carpaccio, which is a traditional Italian dish where raw meat or fish is sliced thin and then dressed with a light dressing and toppings. This appetizer is such a light and delicious dish everyone will love!
WHAT YOU NEED-
- Salmon– For this recipe you want to use either cold smoked salmon, lox or raw high-quality sushi-grade or sashimi-grade salmon that works great!
- Shallots– You can use either shallots, sweet onions, or red onion for this recipe.
- Garlic– You can’t forget the freshly minced garlic cloves in the dressing. Fresh garlic adds extra flavors that you cannot skip!
- Oil– For the best results, you want to use olive oil. Either classic olive oil, virgin olive oil or extra virgin olive oil will work, whichever you prefer.
- Dijon– Adding some Dijon mustard to the dressing gives the salmon a light tang and elevates the dressing! You can use either creamy Dijon Mustard or chunky Grey Coupon Dijon Mustard.
- Lemon– Freshly squeezed lemon goes so well with salmon and goes great in the dressing.
- Greens– For additional flavor, add fresh greens. I love using freshly chopped dill, but you can use dill, parsley, cilantro, green onions, or chives!
- Capers– Capers go great with salmon! You can use your favorite capers as your toppings. You can also leave out the capers.
HOW TO MAKE THIS SMOKED SALMON APPETIZER
With just a couple minutes of prep time, you can have this delicious appetizer ready to serve!
- In a bowl, combine all the ingredients for the dressing. (The shallots go into the dressing also; this coats them and makes them more flavorful.)
- Lay out the thinly sliced salmon onto your serving platter. Add the shallots all over the salmon.
- Drizzle and pour the rest of the dressing over the salmon and onions, spread evenly over all the salmon.
- Top with freshly chopped dill, capers, and any other toppings you prefer.
- Serve with bagels, crostini, or crackers.
TOPPING IDEAS-
Elevate your salmon carpaccio with the toppings you add! Here are some delicious topping ideas:
- Capers
- Caviar
- Pickled Red Onions
- Cucumbers
- Radish
- Pickles
QUESTIONS YOU MIGHT HAVE:
Yes! You can totally make this in advance. Prepare the dressing and lay out the salmon onto your platter and then right before serving drizzle the salmon with dressing, add your toppings and enjoy.
Cover the leftover smoked salmon carpaccio or transfer to an airtight container and store in the fridge for 2-3 days.
Traditional carpaccio uses raw salmon, but I prefer cold smoked salmon. If you are bold, you can totally use raw salmon, be sure to use sushi-grade or sashimi-grade raw salmon.
Serve this salmon on top of crostini, baguettes, crackers, toasted bagel or even toast!
OTHER APPETIZER IDEAS-
If you love appetizers, check out these other delicious appetizers and starter recipes:
Salmon Carpaccio
Ingredients
- 6 oz cold smoked salmon
- 1 Tbsp capers optional
- 1 Tbsp fresh dill finely chopped
- crostini or bagel crisps for serving
Salmon Dressing-
- ½ small shallot sliced thin
- 2 garlic cloves minced
- 1½ tsp Dijon mustard
- 2 tsp lemon juice
- 2 Tbsp Olive oil
Instructions
- In a bowl, add all the ingredients for the dressing and mix until well combined.½ small shallot, sliced thin, 2 garlic cloves, minced, 1½ tsp Dijon mustard, 2 tsp lemon juice, 2 Tbsp Olive oil
- Arrange the cold smoked salmon onto your serving plate, ripping into smaller pieces if desired.6 oz cold smoked salmon
- Take the shallots from the dressing and spread all over the smoked salmon. Then drizzle the dressing all over the salmon and shallots.
- Top with freshly chopped dill and capers.1 Tbsp capers, optional, 1 Tbsp fresh dill, finely chopped
- Serve with crostini or bagel crisps.crostini or bagel crisps, for serving
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