My F&W
quick save (...)
Smoked-Salmon Carpaccio with Brioche and Caviar
© Michael Turek

Smoked-Salmon Carpaccio with Brioche and Caviar

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4
  • FAST

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

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

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.