Truffle Salmon Carpaccio Recipe
Seared salmon, apple aioli
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Ingredients
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Salmon and finishing
Apple aioli
Method
Salmon and finishing
- 1
Prep salmon
Pat the salmon fillet dry with paper towels. Trim any remaining connective tissue and, if needed, slice into a single flat block about 1 inch thick so you can sear evenly.
- 2
Sear
Heat a heavy skillet over high heat until very hot (about 2–3 minutes). Add 1 tbs extra-virgin olive oil and swirl to coat. Season the salmon all over with 1 tsp sea salt and 1 tsp freshly ground black pepper. Place the fillet in the pan and sear for 20–30 seconds per side, just long enough to form a thin browned crust while keeping the interior raw. You want about 90% raw inside. Remove the fillet and let it rest on a cutting board for 5 minutes.
- 3
Thinly slice carpaccio
Using a very sharp knife, slice the rested salmon as thinly as possible on a slight diagonal — aim for translucent slices about 1–2 mm thick. If slices stick, chill the salmon very briefly (10–15 minutes) to firm it up, then continue.
- 4
Arrange
On a chilled serving plate, fan the salmon slices in a single layer or slightly overlapping rounds to form carpaccio.
- 5
Finish
Drizzle the carpaccio with 1 tsp truffle oil evenly. Scatter the microgreens or arugula if using, and shave 2 tbs Parmigiano-Reggiano over the top. Serve with lemon wedges so diners can add acidity to taste.
Apple aioli
- 6
Make the grated apple base
Finely grate 1/2 cup peeled, cored Granny Smith apple and place it in a bowl. Immediately toss with 1 tbs lemon juice to prevent browning and to add brightness.
- 7
Combine flavors
To the grated apple add 1 minced garlic clove, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 0.5 tsp honey, 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Stir to combine.
- 8
Emulsify
Fold in 1/2 cup mayonnaise until smooth. If the aioli is too thick, whisk in up to 1 tsp neutral oil (grapeseed) or additional lemon juice, 1/4 tsp at a time, to reach a spoonable but not runny consistency.
- 9
- 10
Serve with carpaccio
Dot or thinly smear small spoonfuls of apple aioli around or atop the salmon slices. Alternatively, serve the aioli on the side. Finish with an extra small drizzle of truffle oil if desired and a final crack of black pepper.