Smoked Salmon Carpaccio
This beautiful starter speaks to one’s heart. With a solid dose of salmon and a stunning array of little vegetables, it’s a delicious dish for Valentine’s Day.
Ingredients
Silky pea puree
- 2 cups frozen peas thawed
- ¼ cup low-sodium vegetable stock
- 1 tablespoon lemon juice
- ¼ cup chopped Italian parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon unsalted butter softened
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
Smoked salmon carpaccio
- ¼ pound thick asparagus spears about 6
- 2 small green zucchinis or cucumbers
- 1 8 ounce package cold-smoked sliced salmon
- ½ cup frozen peas thawed, for garnish
- 1 tablespoon capers drained and rinsed, for garnish
- Fresh dill, lemon zest, and pea tendrils for garnish
Instructions
- In high-speed blender, add pea puree ingredients. Pulse mixture until blended, scraping down sides of blender with a spatula. Continue to blend until a smooth puree is formed. It needs to be thick enough to hold its shape when dolloped or smeared onto serving plates. To ensure silky-smooth finish, press pea puree through a sieve into a bowl. Add more seasonings, to taste, if you wish.
- Trim stems of asparagus spears. Using vegetable peeler, shave spears into long strips. Set aside. Shave unpeeled zucchini or cucumbers into long strips.
- Artfully arrange 2 or 3 pieces of smoked salmon shaped into rosettes onto each of 8 individual salad serving plates. Intersperse with shavings of asparagus and curls of zucchini or cucumber. Stud plates with a few peas and some capers. Dollop with pea puree and garnish with dill and pea tendrils.
Notes
Each serving contains: 98 calories; 9 g protein; 3 g fat (1 g sat. fat); 10 g total carbohydrates (4 g sugar, 4 g fiber); 658 mg sodium