Looking for a fresh and festive starter that’s easy to make but looks impressive? This smoked salmon carpaccio with orange combines tender smoked salmon with bright citrus, crunchy radish and pickled red onion. The creamy dill cream with horseradish provides a subtle spicy touch that pairs perfectly with the rich flavor of the salmon.

This recipe is ideal as a starter for a dinner, but also works great for brunch, lunch or a festive occasion such as Easter, Christmas or Mother’s Day. With the Vis-à-Vis herb mix from Natural Spices you can easily give the carpaccio extra flavor and a refined spicy finishing touch.

Ingredients (for 4 people)

• 1 red onion
• 8 radishes
• 100 ml water
• 1 tbsp sugar
• 50 ml apple vinegar
• 50 ml white wine vinegar
• 2 tbsp crème fraîche
• 1 tsp horseradish paste
• A few sprigs fresh dill
• ½ lemon
• Pinch of sea salt
• 2 oranges
• 200 g smoked salmon
• Handful of sprouts
• 1 tsp Natural Spices Vis-à-Vis
• 1 tsp extra virgin olive oil

Method

1. Slice the red onion into thin half rings and the radishes into thin slices. Put the red onion and radish each in a separate bowl.
2. Bring the water to a boil and dissolve the sugar in it. Then add the apple vinegar and white wine vinegar. Divide this mixture over the bowls with red onion and radish. Let marinate for 10 to 15 minutes so the vegetables become lightly pickled.
3. Mix the crème fraîche, horseradish paste, finely chopped dill, 1 tablespoon lemon juice and a pinch of sea salt in a small bowl. Spoon the mixture into a piping bag or sturdy plastic bag, seal and chill in the refrigerator to firm up.
4. Peel the oranges all around with a sharp knife and cut the segments out between the membranes. This gives you nice juicy orange segments that pair perfectly with the smoked salmon.
5. Distribute the smoked salmon evenly over a large serving platter. You can also divide the carpaccio directly over four plates for an individual presentation.
6. Distribute the orange segments over the salmon and then add the pickled red onion and radish.
7. Snip a small tip off the piping bag or plastic bag and distribute the dill cream in small dollops over the carpaccio.
8. Finish the smoked salmon carpaccio with the sprouts, extra fresh dill, a drizzle of extra virgin olive oil and the Vis-à-Vis herb mix from Natural Spices.
9. Serve immediately.

Why this smoked salmon carpaccio is so delicious

• Fresh and light thanks to orange and pickled vegetables.
• Luxurious appearance with minimal preparation.
• Perfect as a starter, brunch dish or light lunch.
• The creamy dill cream provides a lovely balance between fresh and savory.
• Ready in about 25 minutes.

Tips for the tastiest salmon carpaccio

Preferably use high-quality cold-smoked salmon for the best result. Want an extra luxurious presentation? Divide the carpaccio over individual plates. Chill the dill cream for at least 15 minutes so it firms up and forms nice dollops. The pickled red onion and radish can optionally be prepared a few hours in advance.

Frequently asked questions about smoked salmon carpaccio

1. Can I make smoked salmon carpaccio in advance?

Yes, you can prepare all components in advance. Postpone assembling the carpaccio until just before serving.

2. Which salmon do you use for carpaccio?

For this recipe use cold-smoked salmon. It has a tender texture and a subtle smoky flavor that pairs well with citrus and herbs.

3. Can I replace the orange?

Yes, grapefruit or blood orange are delicious alternatives that go well with smoked salmon.

4. Which herbs go well with smoked salmon?

Dill, chives, parsley, lemon and the Vis-à-Vis herb mix from Natural Spices are excellent flavorings for salmon.

5. When do you serve salmon carpaccio?

This dish is perfect as a starter, luxurious lunch, brunch dish or as part of a festive buffet.

Smoked salmon carpaccio with orange is an elegant recipe that always makes an impression. The combination of tender salmon, bright citrus and creamy dill cream creates a dish that is both light and flavorful.