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Smoked salmon carpaccio on crispy rice paper with blood orange salsa
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Smoked salmon carpaccio on crispy rice paper with blood orange salsa
John’s creative smoked salmon Carpaccio recipe brings a zesty twist to a romantic dinner and will definitely please your valentine! This Salmon Carpaccio is served on crispy rice paper then spread with sour cream, enhanced with a blood orange salsa and fresh mint and drizzled with Balsamumm. Prepared in an instant, it’s fresh and exquisite!
Smoked salmon carpaccio on crispy rice paper with blood orange salsa
| Prep time: 15 minutes |
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| Cooking time: 45 secondes |
| Servings or yield: For 2 people |
| Difficulty level: Easy |
| 200g smoked salmon slices |
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| 2 blood oranges (175g) |
| 2 sheets large rice paper |
| 1/4 cup red onion, chopped |
| 1 tbsp ginger, chopped |
| 1 tbsp cilantro, chopped |
| 1 tbsp lime juice |
| 2 tbsp sour cream or cream cheese (optional) |
| 3 fresh mint leaves, chopped |
| 1 tbsp extra virgin olive oil |
| Balsamumm orignal or bianco |
| Salt + pepper to taste |
Preparation
Preheat oven to 450F degrees.
Cut oranges in half. Using a serrated spoon (or knife), remove orange supreme place in a bowl. Tip: If you are time-restricted, you can remove the skin and chop the oranges too.
Chop onion and add to orange supreme. Remove the skin from ginger, mince and add to bowl.
Chop cilantro and add to bowl. Add salt + pepper to taste. Add olive oil, lime juice, mix and set aside
Place rice paper in the oven for about 45 seconds or until it become crispy and turns white.
Place smoked salmon covering each rice paper. Spread on the sour cream or cream cheese. Add little dollops of the blood orange salsa across the smoked salmon. Garnish with chopped mint.
Drizzle with Balsamumm. Serve and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Preheat oven to 450˚F. Cut the oranges in half. Using a serrated spoon (or knife), remove orange supreme place in a bowl. Tip: If you are time-restricted, you can remove the skin and chop the oranges too.
2 - Chop onion and add to orange supreme.
3 - Remove the skin from ginger, mince and add to bowl.
4 - Chop cilantro and add to bowl.
5 - Add salt + pepper to taste.
6 - Add olive oil.
7 - Add lime juice. Mix.
8 - Place rice paper in the oven for about 45 seconds or until it become crispy and turns white.
9 - Place the smoked salmon covering each rice paper.
10 - Spread on the sour cream or cream cheese.
11 - Add little dollops of the blood orange salsa across the smoked salmon.
12 - Garnish with chopped mint.
13 - Drizzle with Balsamumm and enjoy!
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