Carpaccio, traditionally a raw beef dish, now often includes salmon and is easy to prepare at home. Chef Ed Cotton recommends using Faroe Island salmon for its flavor and quality. Selecting fresh, sushi-grade fish is crucial, alongside a thick filet for longer slices. To ease preparation, freezing the salmon briefly helps achieve thin slices, just as chef Gordon Ramsay suggests. Using a sharp knife for slicing is vital, and techniques such as slicing against the grain enhance presentation and taste.
Chef Cotton says, "I tend to buy Faroe Island Salmon, which has a cleaner flavor than Atlantic salmon... If you can't find Faroe Islands salmon, sockeye, king, and coho are all good choices."
Be sure to clean your filet or side of salmon very well, then wrap it in plastic wrap and place it in the freezer for a short while for easier slicing."
Use a really sharp knife - a Granton edge knife is a great choice for delicate salmon slicing... though a sharp carving or slicing knife works too.
Slice the salmon against the grain, and... a thick filet will allow longer cuts instead of short little ones.
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