Salmon Carpaccio and Halibut Tartare
Updated November 29, 2022
Jim Wilson/The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SALMON CARPACCIO
8 ounces salmon, preferably wild
3 tablespoons extra virgin olive oil, plus extra for brushing
1 small shallot, finely diced
2 teaspoons finely chopped lemon zest
1 tablespoon lemon juice
Salt
pepper
1 teaspoon capers, rinsed and roughly chopped
2 teaspoons snipped chives
Nasturtium petals, optional
FOR THE HALIBUT TARTARE
8 ounces halibut fillet
Salt
pepper
2 scallions, chopped fine
1 small cucumber, peeled, seeded and finely diced, about ½ cup
½ teaspoon grated or finely minced jalapeño, optional
2 tablespoons extra virgin olive oil
Juice of 1 small lime, or to taste
2 teaspoons snipped dill, optional
Nutritional analysis per serving (4 servings)
7 grams carbs; 59 milligrams cholesterol; 345 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 2 grams fiber; 494 milligrams sodium; 23 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE SALMON CARPACCIO
- Step 1
To prepare the salmon carpaccio: Slice the salmon crosswise into 4 equal pieces. Paint each slice lightly with olive oil and place between 2 pieces of waxed paper. Using a meat mallet or wine bottle, with light tapping motions, very gently pound the salmon to about 1/16- inch thickness. Refrigerate in the waxed paper until ready to serve.
- Step 2
Put the shallot, lemon zest and lemon juice in a small bowl. Season with salt and pepper. Add the capers. Whisk in 3 tablespoons olive oil.
- Step 3
To prepare the halibut tartare: Dice the halibut as small as possible, put it in a bowl and put the bowl on ice.
- Step 4
Just before serving, season the halibut with salt and pepper. Gently stir in the scallions, cucumber, jalapeño, olive oil and lime juice.
- Step 5
For each serving, carefully peel one sheet of waxed paper from the salmon and invert onto a chilled plate. Remove the remaining waxed paper. Sprinkle the salmon lightly with salt. Drizzle with the lemon-caper oil and sprinkle with the chives and nasturtium petals.
- Step 6
Spoon a 2-ounce mound of halibut tartare onto each plate, next to the salmon. Sprinkle with the dill.
Private Notes
Comments
Double the lime, salt, and jalapeño. Add a dash of red bird or other “thick” Serrano hot sauce. Incredible.
The salmon carpaccio is lovely. Not clear what makes it red as it is in the picture. I omitted the step of pounding it, just used a really sharp knife to cut thin slices at an angle.
The deepness of the colour would be related to the species of the salmon. Some species here in BC Canada are pale pink in colour (Pink or Chum Salmon), other species are the iconic deep 'Salmon' colour (Chinook or Sockeye). So, depending upon what species are available in your area, the salmon would also range from lighter pinks to deeper salmon red. If you freeze the fish for about 10-15 mins you make much cleaner cuts. Also, use only sushi or sashimi grade fish for raw consumption.