Smoked-Salmon Carpaccio with Brioche and Caviar

Name: Smoked-Salmon Carpaccio with Brioche and Caviar
Total time: 15 min
Yield: 4
Ingredients: 8 thin slices of smoked salmon; Four 1/4-inch-thick slices of crustless brioche, toasted; 3 tablespoons crème fraîche; 1 ounce salmon caviar

1,231 Ratings

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

By Eric Ripert

January 2010

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Credit: © Michael Turek

Recipe Summary test

total:

15 mins

Yield:

Ingredients

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

Directions

Step 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.

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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.

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Smoked-Salmon Carpaccio with Brioche and Caviar

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Recipe Summary test

Ingredients

Directions

Suggested Pairing

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Smoked-Salmon Carpaccio with Brioche and Caviar

Gallery

Recipe Summary test

Ingredients

Directions

Suggested Pairing

Reviews

All Reviews for Smoked-Salmon Carpaccio with Brioche and Caviar