Having fish for breakfast was something I never thought I would do. As a child, it was not only weird, but I was repulsed by it, and since no one in my family had it, let’s just say it was easier to ignore when offered. Then, one day I went to one of those pompous ‘brunches’ for some festivity. I guess I must have grown up; I had become an adult. I can’t explain what happened. The smoked salmon tray suddenly seemed appealing to me at 10:30 AM. The way it was offered in this restaurant was quite traditional, nothing very creative, however, the idea started to make sense in my head. As the years passed by and I started acquiring my own manias, I began experimenting with it at home. It suddenly became part of the weekend breakfast menus, an appetizer at lunch time, and even an option for a light dinner during the summer. It’s something simple and delicious. I hope you enjoy it!
Salmon Carpaccio
Ingredients
Equipment
Method
- In a serving platter, arrange the finely sliced smoked salmon in one layer and top with the finely diced onion, the finely chopped chives, and a bit of the dill leaves.
- Drizzle the lemon juice and a little olive oil, however, should you feel the flavor of the olive oil is too strong, try with grapeseed oil.
- Season with salt and pepper and let marinate for 5 minutes.
- Once at the table, serve it with or on top of Ryvita, Wasa or toast with smeared cream cheese.
- Sometimes I add a little avocado.