Smoked-Salmon Carpaccio with Brioche and Caviar

Eric Ripert pounds smoked salmon paper-thin, like beef carpaccio, then serves it with brioche and salmon caviar.



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  • Total Time:
  • Servings: 4

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  • 8 thin slices of smoked salmon
  • Four 1/4-inch-thick slices of crustless brioche, toasted
  • 3 tablespoons crème fraîche
  • 1 ounce salmon caviar

How to make this recipe

  1. Set 2 slices of the salmon on a sheet of plastic wrap, overlapping slightly; cover with a second sheet. Gently pound until the salmon is paper-thin. Peel off the plastic and arrange the salmon on a plate. Repeat with the remaining salmon. Spread the brioche toasts with crème fraîche and top with the caviar. Serve the toasts with the salmon.

Suggested Pairing

Champagne would be a classic pairing, but Aldo Sohm's choice is unexpected: sake. The Kasumi Tsuru Yamahai Ginjo is silky and rich—just the thing for this luscious salmon. A similar ginjo-style sake that's a bit easier to find is the lightly melony Rihaku Wandering Poet.

Contributed By Photo © Michael Turek Published January 2010

455695 recipes/smoked-salmon-carpaccio-brioche-and-caviar 2013-12-06T23:49:26+00:00 Eric Ripert dinner-party|italian|appetizers-starters|4|fast|no-cook january-2010,salmon appetizer,salmon starter,Eric Ripert,Aldo Sohm,fish carpaccio recipes,smoked-salmon-carpaccio-brioche-and-caviar 455695

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