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Smoked Salmon Carpacio
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Smoked Salmon Carpacio

This is for those that want to serve a version of cured salmon, but with no time to sort out and prepare gravlax. A tray of good quality smoked salmon is a reliable alternative that doesn’t need very much to shine. I like to elevate it with simple elements that bring the dish together. You can plate this up and keep it in the fridge a few hours before serving. And it’s very easy to plate up aesthetically.

Before You Begin

If you’re plating this up and keeping in the fridge before your guests arrive, allow it to sit at room temp for ~15 mins before serving. This will help enhance its flavour and aroma. This is what they say, but I prefer this served chilled. You should also serve this with fresh crusty bread or blinis.

1. Combine the ingredients for the Sweet pickled eschalot in a bowl and set aside for 15 mins.

2. Slice the smoked salmon into bite sized pieces and place neatly on your serving platter.

3. Spoon crème fraiche on top, adding capers, lemon zest, dill, the sweet pickled eschalots and finish with just a kiss of olive oil. 

4. Keep chilled before serving. Serve with crusty bread or blinis.


Serves 4-6

Sweet pickled shallots


Everything else
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