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Home : Recipes : Salmon Carpaccio with Egg Cream

Salmon Carpaccio with Egg Cream

Try this recipe for carpaccio where thin slices of salmon seasoned with salt, pepper, and chervil are served with egg cream, citrus jelly, and crispy bread. A perfect appetizer and a fun challenge in the kitchen. All our recipes are sourced fromgodfisk.no

Photo: Tom Haga

  • Preparation time: 120 min
  • Difficulty Level: Advanced

Ingredients

Egg Cream

Citrus Jelly

Crispy bread

Method

  • Slice the salmon fillet in half lengthwise.
  • Mix salt, pepper, and chopped chervil, then roll the fillets in the mixture until coated.
  • Wrap each fillet tightly in plastic wrap and freeze for 3-4 hours.
  • Slice the frozen salmon rolls into thin slices and arrange on a platter.

Egg Cream

  • Pour oil into a small saucepan and heat to 70°C, using a thermometer.
  • Place whole egg yolks in the oil, and cook until the yolks begin to set, about 15–20 minutes.
  • Remove the yolks and blend with butter until smooth.
  • Season with salt and cayenne pepper.

Citrus Jelly

  • Squeeze lemon juice and grate the peel. Mix lemon juice and peel with sugar.
  • Add water until you have a total of 400 g of liquid. Whisk in the agar powder.
  • Heat the mixture to boiling, and simmer for 30 seconds while whisking. Pour into a mold or bowl, and let cool slightly.
  • Strain the mixture through a fine sieve.

Crispy bread

  • Preheat the oven to 180 °C.
  • Slice rye bread into thin slices, then into smaller pieces, and coat with a little oil and salt.
  • Place the slices on a baking sheet and bake in the oven until crispy, about 8–10 minutes.
  • Serve the salmon carpaccio with egg cream, citrus jelly, and crispy bread.

Tip:Egg cream and citrus jelly in piping bags make serving easier and give the dish an extra elegant appearance.

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