Smoked Salmon Carpaccio Recipe
red onions, capers, grana Padano, lime truffle emulsion, smoke trout caviar, radish, crostini
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Ingredients
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Ingredients
Method
Directions
Prepare the Ingredients
Thinly slice the smoked salmon and arrange it on a serving plate.
Slice the Onions and Radishes
Finely slice the red onion and radishes. Set aside.
Make the Lime Truffle Emulsion
In a small bowl, combine lime juice and truffle oil. Whisk until emulsified.
Assemble the Carpaccio
Top the smoked salmon with the sliced red onion, capers, and shaved Grana Padano cheese.
Add the Caviar and Radishes
Garnish with smoked trout caviar and radish slices.
Drizzle with Emulsion
Drizzle the lime truffle emulsion over the carpaccio.
Serve with Crostini
Serve the smoked salmon carpaccio with crostini on the side.