Salmon carpaccio: How to make the dish

It takes a sharp knife, a steady hand and about 30 minutes to make this elegant, no-cook appetizer from Riccardo Rinaldi, chef de cuisine at  Tosca. Here’s how:

(Photos by Marvin Joseph/The Washington Post)

Start with a 10-ounce, center-cut, skin-on piece of salmon. Chef Rinaldi likes to use Verlasso salmon, a sustainable farm-raised brand.

(Photo by Marvin Joseph/The Washington Post)

Have dinner-size plates at hand. Use a sharp knife to cut palm-size, very thin pieces of salmon, on the diagonal.

(Photo by Marvin Joseph/The Washington Post)

Arrange them at the center of each plate. It’s okay if the salmon pieces appear a little torn or ragged. They can overlap a bit.  You’re working to create a thin disk that’s about 4 inches wide.

(Photo by Marvin Joseph/The Washington Post)

Use your clean fingers to help shape the disk, as needed. Then cover with a piece of plastic wrap.

Use an object with a smooth bottom to lightly press/fuse the salmon pieces into a single disk. Refrigerate for at least 2o minutes, or up to several hours.

(Photo by Marvin Joseph/The Washington Post)

Remove the wrap; it’s magic. Garnish each chilled plate of salmon carpaccio with dill, chives, pomegranate seeds, mascarpone cheese, caviar (or diced cucumber) and a light, seasoned dressing of pomegranate juice and olive oil. Finish with a sprinkle of flaked sea salt. The full recipe and read the latest Superfood Chefs’ Challenge here.


(Photo by Marvin Joseph/The Washington Post)




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