House-smoked Salmon Carpaccio Recipe

Cure

Pat the salmon fillet dry with paper towels. Mix kosher salt, 1 tablespoon sugar, and white pepper in a small bowl. Rub the cure evenly over both sides of the salmon. Place the fillet on a rimmed tray, cover loosely with plastic wrap, and refrigerate for 30 minutes to 2 hours (30 minutes for a light cure, 2 hours for firmer texture).

Rinse & Dry

After curing, rinse the cure off under cold running water and pat the salmon thoroughly dry with paper towels. Leave the salmon to air-dry on a rack in the refrigerator for 20–30 minutes so a slight pellicle forms (this helps smoke adhere).

Cold Smoke

Prepare a cold-smoking setup (smoker, cold-smoke generator, or a covered grill with wood chips producing smoke but minimal heat). Use apple or oak wood chips. Place the salmon on the smoker racks and cold-smoke at a temperature under 80°F (27°C) for 1 to 2 hours, checking smoke level. Aim for a gentle smoky scent and a pale pink color — not fully cooked appearance, as carpaccio is thinly sliced raw-smoked salmon.

Chill

After smoking, chill the salmon in the refrigerator for at least 30 minutes to firm up for slicing. Keep covered.

While the salmon cools, combine 1 cup crème fraîche, 2 tablespoons chopped fresh dill, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt and a pinch (1/8 teaspoon) of black pepper in a small bowl. Stir until smooth and chill. Taste and adjust seasoning. Refrigerate until ready to plate.

Place the thinly sliced shallots in a heatproof jar or bowl. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/4 cup water, 1 teaspoon sugar and 1/2 teaspoon kosher salt. Bring to a simmer to dissolve the sugar and salt, then pour hot brine over the shallots. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (up to 4 days). Drain before using.

Heat 1/2 cup vegetable oil in a small skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Pat the rinsed capers very dry with paper towels. Add capers in a single layer; they will sizzle and pop. Fry 30–45 seconds until crisp. Use a slotted spoon to transfer capers to paper towels to drain and cool. Season lightly with a pinch of salt after frying.

Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt and a pinch (1/8 teaspoon) black pepper until emulsified. Toss 2 cups baby arugula lightly with just enough vinaigrette to coat (about 1–2 teaspoons vinaigrette per serving). Keep refrigerated briefly until plating.

Using a sharp knife, slice the chilled smoked salmon very thinly on a diagonal into carpaccio-style slices. Arrange slices in a single layer on chilled plates, slightly overlapping if desired.

Dot small spoonfuls (about 1 teaspoon each) of dill crème fraîche across the salmon slices or pipe small quenelles for a refined presentation.

Scatter a small handful (about 1/4 cup) of dressed arugula to one side of the salmon or lightly over it for color and bite.

Distribute pickled shallots evenly over the salmon (about 1–2 tablespoons per plate) and sprinkle fried capers sparingly for crunch (about 1 teaspoon per plate).

Garnish with fresh dill sprigs and a lemon wedge. Serve immediately with 2 slices of soda bread per person on the side. Provide extra lemon on the table for additional squeeze.