smoked salmon and frisee carpaccio
Recipes
Salmon
Smoked Salmon and Frisee Carpaccio
Delicate slices of smoked salmon paired with crisp frisée, drizzled with a light vinaigrette. This elegant carpaccio offers a refined balance of smoky, tangy, and fresh flavors—perfect as a light appetizer or sophisticated starter.
Ingredients
- 1/2 apple, such as granny smith or honey crisp, peeled, cored, and coarsely chopped
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons maple syrup
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large or 2 small heads frisee lettuce, torn
- 1 large avocado, peeled, seeded, and cut into 1/2-inch cubes
- 1/2 cup chopped walnuts, toasted ( see cook's note)
- 8 ounces smoked salmon
Directions
- For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
- Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
- Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
