Lime and pink peppercorn salmon carpaccio

Appetizers recipes, Fish, seafood and shellfish appetizers recipes

Thin slices of Atlantic salmon flavored with lime juice and zest, pine nuts and red peppercorn.


Recipe for 4 persons

For the carpaccio

320 Gr
Salmon filet
2 Unit(s)
Green onion
2 Unit(s)
30 Ml
Maple syrup
15 Ml
Pine nuts
10 Ml
Pink peppercorn
5 Ml
Fleur de sel
4 Handful(s)
Arugula salad
  • Olive oil

Preparation time: 20 min

  • General preparation
    Cut the salmon into thin slices, and spread them right away on your plates. Finely chop the green onion. Zest and juice the lime. Toast the pinenut in a pan until golden.
  • Marinade preparation
    In a mortar, gather the maple syrup, zest and lime juice, a drizzle of olive oil and toasted pine nuts and gently use the pestle to form a paste.
  • To serve
    Spread a little marinade on your thin slices of salmon. Sprinkle with fleur de sel and pink peppercorns crushing them with your fingertips. Finish by decorating your carpaccio with a few slices of green onions and a few arugula leaves. Serve and enjoy chilled.
Pink peppercorn consumed in excessive quantities can become toxic. Limit your intake to a few teaspoons which is more than enough as it is very fragrant.

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