Smoked-Salmon Carpaccio with Brioche and Caviar

Contributed by Eric Ripert

ACTIVE:
TOTAL TIME: 15 MIN
SERVINGS: 4

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

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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

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.