When Petrossian salmon is enough on its own to decorate your table! Prepare this smoked salmon carpaccio with rare citrus fruits as a starter. Chef’s surprise? Add a twist with finger lime pearls scattered over the salmon and enhance the flavors with kumquat and edible flowers.
Preparation: 30 minutes • Resting time: 1 hour
Ingredients for 6 people
- 6 slices of Petrossian smoked salmon
- 1 finger lime
- 2 grapefruits
- 100 g kumquats
- 5 cl vegetable oil
- Fresh sprouts
- Edible flower petals
- Pepper
Method
- Wash the citrus fruits.
- Zest a little and segment the grapefruit.
- Arrange the salmon slices on 6 flat plates.
- Mix the oil and zest, then pour over the salmon on each plate. Leave to marinate in the fridge for at least one hour.
- Slice the kumquats thinly and gently scoop out the finger lime pearls with a spoon.
- When serving, place the grapefruit segments, kumquat slices, finger lime pearls, fresh sprouts and edible flowers on the salmon.
- Adjust seasoning with a few turns of the pepper mill.
For all your salmon recipes, discover our other smoked specialties, delivered fresh to your home within 24 to 48 hours. Natural, marinated or truffle salmon…
Photography: Aimery Chemin • Food styling: Coralie Ferreira
