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Smoked salmon carpaccio with fennel and orange juice
This salmon carpaccio is a simple yet delicious fish appetizer.
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Prep Time
10
minutes
mins
Marinate
20
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer
Cuisine
Italian
Servings
4
Ingredients
Metric
US Customary
0.5
1x
2x
3x
200
grams
cold smoked salmon
1
orange
3
tbsp
pomegranate seeds
1
tbsp
extra virgin olive oil
pinch
salt
Instructions
Squeeze the orange and mix the juice with
1 tablespoon
of olive oil.
Wash the fennel, cut it into very thin slices, and keep some for later on.
Let the fennel marinate in the orange juice for around 20-25 minutes.
Place some fennel on a plate, add the slices of salmon, and cover in orange juice.
Decorate with the pomegranate seeds and some more fennel slices.
Serve!
Notes
Let the orange juice and olive marinate in the fridge for 20-30 minutes.
You can use fresh or cold smoked salmon, or
gravlax
.
This dish is fast and perfect for any occasion.
Caution
Nutritional information shall not be used for medical reasons.
Keyword
appetizers for holidays, salmon appetizers
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