Marinated salmon carpaccio

For 2 people. Salmon carpaccio marinated in dill and lemon, ideal in combination with the slightly sour and fresh notes of the Abstinence Lemon Aperitif in combination with the alcohol-free prosecco from ALT Blanc de Blancs .
Marinated salmon carpaccio

Ingredients

  • 200 grams fresh salmon fillet, skinless and boneless
  • 2 tablespoons finely chopped dill
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Arugula (optional, for serving)
  • Parmesan cheese (optional, for serving)
  • Lemon wedges (optional, for serving)

Preparation method

  1. Preparing the Salmon: Place the salmon fillet on a cutting board and cut it into thin slices. This works best when the salmon is slightly frozen.
  2. Place the salmon slices on a large flat plate, making sure they do not overlap.
  3. To prepare the Marinade: In a small bowl, combine the finely chopped dill, lemon juice, extra virgin olive oil, salt and pepper to taste.
  4. Pour the marinade evenly over the salmon slices, ensuring they are well covered.
  5. Cover the plate with plastic wrap and place it in the refrigerator for at least 30 minutes to marinate.
  6. Serving: Divide the marinated salmon slices over two serving plates.
  7. If desired, garnish with some fresh arugula and thinly shaved Parmesan cheese for extra flavor and texture.
  8. Serve with lemon wedges on the side for those who want to add extra lemon juice.