This is the most flavor packed salmon carpaccio you'll find! Tangy, piquant aioli style dressing tops fresh salmon that is finished with arugula and capers. Enjoy
350gramsSalmon fillet (boneless)(About ¾ lb but you can use a little more or less as you like)
⅓cMayonnaise(Japanese mayonnaise is my preference)
1tablespoonLemon Juice(Plus more for garnish)
1teaspoonHorseradish, grated(Jarred horseradish is what I've used here but fresh works well too)
½teaspoonPepper, freshly ground
Salt to taste
4cArugula
½ cRed onion, slivered
2tablespoonCapers
Instructions
Make the carpaccio dressing
Mix together mayonnaise, lemon juice, horseradish and pepper. Season to taste with salt and pepper and set aside.
Assembling Salmon Carpaccio
Thinly slice salmon at a low slant as shown in the pictures above. Lay salmon slices evenly around outside of 4 plates.
Place 1 cup arugula in the center of each of 4 plates.
Drizzle flavored mayonnaise dressing evenly around each plate over the salmon. Sprinkle salmon and arugula with capers, red onion slivers and extra salt and pepper to taste.
Serve right away as is or add thin slices of toasted crostini to scoop carpaccio onto.
Notes
Note: Raw seafood is not recommended for pregnant women or children under 5. Use cooked flaked salmon instead of raw if required.Serve with extra wedges of lemon and sea salt for guests to season their own carpaccio to taste.*Optional: Drizzle a squish of lemon juice and teaspoon of olive oil over the arugula on each plate.