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


  • 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)

Bring directly

Abstinence alcoholvrije aperitief fles met florale illustratie

Abstinence - Lemon Aperitif


View product
Alcoholvrije bubbel van ALT Blanc de Blancs

ALT - Blanc de Blancs


View product

    Let's make this cocktail

  • 1

    Preparation of the Salmon:
    Place the salmon fillet on a cutting board and slice it into thin slices. This works best if the salmon is slightly frozen.

  • 2

    Arrange the slices of salmon on a large flat plate, making sure they do not overlap.

  • 3

    Preparation of the Marinade:
    In a small bowl, mix together the finely chopped dill, lemon juice, extra virgin olive oil, salt, and pepper to taste.

  • 4

    Pour the marinade evenly over the slices of salmon, ensuring they are well coated.

  • 5

    Cover the plate with plastic wrap and refrigerate for at least 30 minutes to marinate.

  • 6

    Divide the marinated salmon slices between 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.