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Home : Recipes : Salted Stockfish Carpaccio with Tomato Salsa and Asparagus Salad

Salted Stockfish Carpaccio with Tomato Salsa and Asparagus Salad

Carpaccio can be served as an appetizer, light meal, or tapas. In this recipe, it is served with both tomato salsa and asparagus salad on the side. All our recipes are sourced from godfisk.no

Photo: Norwegian Seafood Council

  • Preparation time: 35 minutes
  • Difficulty: Easy

Ingredients

Salsa

Asparagus Salad

Method

  • Slice the salted stockfish into thin slices and lay them flat on a plate or individual serving dishes.
  • Drizzle with olive oil and sprinkle with basil, grated Parmesan, and coarsely ground black pepper.

Salsa

  • Cut sun-dried tomatoes into thin strips and finely chop garlic, shallots, and chili.
  • Combine all ingredients for the salsa in a saucepan and bring to a boil. Let it simmer for about 20 minutes. Season with salt and a touch of sugar.

Asparagus Salad

  • Rinse the salad and let it drain well.
  • Finely chop shallots.
  • Peel the asparagus, cook in lightly salted water for 2-3 minutes, then cool.
  • Mix the salad, shallots, asparagus, and olive oil, and season with salt and pepper.
  • Serve the salted stockfish carpaccio with salsa and asparagus salad on the side.

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