Smoked Salmon and Arugula Carpaccio

Smoked Salmon and Arugula Carpaccio

Serve: 6

  • 1 pound of sliced smoked salmon

  • 2 large bunches of mature arugula with the tough stems removed or 6 ounces of baby arugula

  • 12 Parmigiano-Reggiano (made into curls with vegetable peeler)

  • 1 bunch fresh chives (cut into 1/2-inch lengths)

  • 1 tablespoon of fresh lemon juice

  • 1/4 cup extra-virgin olive oil

  • Lemon Oil

  • Chive Oil

  • 1/2 cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper


  1. Pour water into a small saucepan and bring to boil.

  2. Add the chives into the pan and cook for 3 to 5 minutes.

  3. Drain the chives well and transfer immediately to a blender.

  4. Add the olive oil and puree until smooth and very green for at least 5 minutes.

  5. Pour the oil into a small bowl and let sit for 1 hour.

  6. With a small bowl, whisk together the lemon juice and olive oil.

  7. Season to taste with salt and pepper.

  8. Put the salmon into 6 different plates.

  9. Toss the arugula with the lemon oil in a bowl.

  10. Place the mixture on the salmon, dividing it evenly and forming a tall mound in the center of each plate.

  11. Artistically arrange the Parmigiano-Reggiano curls on the arugula.

  12. Stir the chive oil to recombine and drizzle 1 teaspoon on top of each serving.

More about Smoked Salmon Recipes

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