This bite-sized smoked salmon appetizer is a must-try! Salty and smoky, with bursts of juicy fresh tomato and onion, for a mouth-watering and impressive appetizer in only 5 minutes!
In America, smoked salmon is commonly served with some variation of capers, fresh dill, herbs, and/or cream cheese.
In Italy, carpaccio is an appetizer in which the original preparation was raw meat or fish served with lemon, olive oil, and white truffle. Later, the term carpaccio extended to a variety of other meats and fish, including other seasonings such as vinegar, salt, and black pepper.
This smoked salmon carpaccio recipe brings the two worlds together by combining smoked salmon with an olive oil and balsamic vinegar drizzle. We’ve added fresh tomatoes and onions for a delightful pop of acidic, creamy juiciness!
What is Smoked Salmon Carpaccio?
Our smoked salmon carpaccio is made from thin slices of smoked salmon, which are then topped with chopped onions and tomatoes.
To finish, it’s drizzled with balsamic vinegar and extra virgin olive oil, and garnished with chopped parsley.
It’s a quick, healthy, and elegant starter for any meal!
What does this smoked salmon appetizer recipe taste like?
The smoked salmon itself has a rich, salty, and smoky flavor. The fresh onions give the dish a little sharp kick, and the tomatoes add a juicy and creamy element to the dish.
The balsamic vinegar brings about a hint of tartness and subtle sweetness, and the olive oil is the vessel that brings everything together and balances all the flavors out.
Are smoked salmon slices raw?
Yes and no.
All smoked salmon start out as raw, fresh salmon, but depending on the smoking method, it yields a different outcome.
Hot smoked salmon is not raw, as it is cooked with a hot-smoking method at nearly 120F. The salmon ends up having a more cooked, smokier taste.
Cold smoked salmon, on the other hand, is smoked at a much lower temperature, around 80F, thus considered semi-raw. This results in a fresher, less smoky taste.
What ingredients do I need to make smoked salmon appetizer?
- Cold Smoked Salmon – you can easily purchase sliced cold smoked salmon in most supermarkets.
- Chopped Tomato – carefully chop one tomato into small cubes.
- Chopped Onion – chop onions into small pieces.
- Chopped Parsley – mince parsley.
- Olive Oil – extra virgin olive oil is preferred.
- Balsamic Vinegar – a tart and semi-dark colored vinegar found in most supermarkets.
How do you make smoked salmon carpaccio?
First, slice smoked salmon into bite-size pieces and place on a serving plate.
Chop tomatoes and onions and sprinkle them on top of the smoked salmon.
In a small bowl, combine olive oil and balsamic vinegar for the vinaigrette. Drizzle this on top of the salmon right before serving, garnish with fresh parsley, and you’re done!
You can serve these as small, individual portions, or easily create a smoked salmon platter for a party.
Note – If you want to substitute the parsley, try green onions or finely chopped shallots for the garnish. And if you want to add a little more zest, you can garnish with a lemon wedge, or add lemon juice or lemon zest to perk the dish up.
What to serve with smoked salmon carpaccio?
Smoked salmon carpaccio is a delicious addition to any meal. It can be served as an appetizer, paired together with wine, other fish, or a salad.
Another delicious way to enjoy it is as a topping. Try serving it on top of a crostini or cracker of choice for a savory hors d’oeuvre!
What is the nutrition information for this smoked salmon appetizer recipe?
- 170 Calories
- 2g Carbohydrates
- 0g Fiber
- 16g Protein
- 11g Fat
- 20mg Cholesterol
- 669mg Sodium
- 202mg Potassium
- 14mg Calcium
- 1mg Iron
- 202ui Vitamin A
- 3mg Vitamin C
Looking for other appetizer recipes?
- Bacon Wrapped Asparagus
- Hot Japanese Tofu Yudofu
- Spicy Garlic Asian Cucumber Salad
- Sauteed Bacon Garlic Green Beans
- Bacon Spinach Salad with Ponzu Vinaigrette
Now, let’s get making this Smoked Salmon Carpaccio recipe!
- Prepping Time 5M
- Total Time 5M
- Net Carb/Serv ~1g
- Servings 2
Ingredients
- 6 oz Cold Smoked Salmon
- 2 tbsp Chopped Tomato
- 2 tbsp Chopped Onion
- 1 tsp Chopped Parsley
- 1 tbsp Olive Oil
- 1 tsp Balsamic Vinegar
Directions
1) Gather all the ingredients.
2) Cut smoked salmon into bite size slices and place on a serving plate.
3) Chop tomatoes and onions. Place on top of sliced smoked salmon as shown below.
4) Chop fresh parsley and place aside.
5) In a mixing bowl, combine olive oil and balsamic vinegar.
6) When ready to serve, drizzle olive oil vinaigrette and sprinkle chopped parsley.
Hope you enjoy your Smoked Salmon Carpaccio!
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Smoked Salmon Carpaccio
Ingredients
- 6 oz Cold Smoked Salmon
- 2 tbsp Chopped Tomato
- 2 tbsp Chopped Onion
- 1 tsp Chopped Parsley
- 1 tbsp Olive Oil
- 1 tsp Balsamic Vinegar
Instructions
- Gather all the ingredients.
- Cut smoked salmon into bite size slices and place on a serving plate.
- Chop tomatoes and onions. Place on top of sliced smoked salmon as shown below.
- Chop fresh parsley and place aside.
- In a mixing bowl, combine olive oil and balsamic vinegar.
- When ready to serve, drizzle olive oil vinaigrette and sprinkle chopped parsley.
Video
Nutrition
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