Fresh salmon carpaccio

Fresh salmon carpaccio

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(3 ratings)


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Cooking time

Prep: 20 mins Plus up to 24 hrs marinating

Skill level

Moderately easy


Serves 8

This no-cook starter is easy, impressive and a deliciously fresh way to start a meal

Nutrition and extra info

Nutrition info


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  • 800g very fresh salmon
  • 2 lemons
  • 2 tbsp chopped dill
  • 2 shallots, finely chopped
  • 2 tsp caster sugar
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp capers, drained and dried
  • salad leaves and brown bread, to serve

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  1. Rinse and dry the salmon, then wrap in cling film and freeze for 1 hr to make slicing easier. Meanwhile, finely grate the zest from one lemon and squeeze the juice from both. Mix in a bowl with the dill, shallots, sugar and 1 tsp sea salt. Add the olive oil and whisk to amalgamate.
  2. Unwrap the salmon and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon. Arrange a layer of the salmon over a large shallow dish, then spoon over a little of the marinade – spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.
  3. To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves. Serve with thinly sliced brown bread or soda bread.

Recipe from Good Food magazine, November 2009

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liznfil's picture
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I made as per recipe, been looking for an easy version of this dish having eaten it in restaurants. Delicious result.
Don't let the "raw fish" worry you, once marinated, it has almost the same texture as cooked, but better.
Maybe next time, to suit my taste it needs a little less lemon, and a little more dill and salt.
I made it the night before serving, so no prep on the day, I do like prepare ahead recipes
PS - a very sharp knife and a husband who is good at carving were essential to my success as slicing the salmon thinly and neatly was the most challenging part, but don't let that put you off having a go, I can't even cut bread in a straight line!

soulandelalanne's picture
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We had this dish last night in a little restaurant in our village in france, recipe was almost identical, they had added some olives to the marinade and left out capers and sugar.
beautiful and moorish!!

milenakis's picture

Great recipe, very easy to make. I put just a drop of olive oil and leave it the fridge for 2 days.



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