Recipes
Recipes
Course: Appetizer
By Culinary Cam / Camilla M. Mann, www.culinarycam.com
Citrusy Carpaccio is a dish of (raw) meat or fish thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper. It's the perfect canvas to showcase a combination of our olive oils and vinegars. Cam likes to match Robust Blend Olive Oil with Winter Ambrosia or Picual with Pomegranate. But she recently tried a salmon carpaccio with our co-milled Blood Orange Olive Oil and Champagne Mimosa Vinegar. Note: because the salmon is raw, be sure to source your fish from a reputable fish market and, if possible, ask the fish monger if it's sashimi grade.
INGREDIENTS
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1/2 pound sashimi-grade salmon, sliced as thinly as you can
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flake sea salt (we have a Maldon smoked sea salt in the pantry)
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2 Tablespoons Champagne Mimosa vinegar
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2 Tablespoons freshly squeezed citrus juice (use orange, lemon, lime, or whatever you have)
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6 Tablespoons co-milled Blood Orange Olive Oil
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fresh herbs for serving
PROCEDURE
Pour 3 tablespoons of olive oil on a platter. Add the sliced salmon and drizzle with 1 Tablespoon vinegar and 1 Tablespoon citrus juice. Sprinkle it with salt and cover. Refrigerate for 10 minutes.
Uncover and flip the slices over. Drizzle with remaining olive oil, vinegar, and citrus juice. Sprinkle it with salt and cover. Refrigerate for another 10 minutes.
Scatter fresh herbs over the top. Serve chilled.