Salmon and Celery Carpaccio
This refreshing salmon carpaccio combines crisp celery, sweet onion, and rich salmon in a savory Japanese inspired dressing. It's an easy appetizer that's perfect for entertaining or enjoying with your favorite drink.
What to drink with it
Hakurakusei Junmai Ginjō
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Looking for a refreshing appetizer that's both elegant and effortless? This Salmon and Celery Carpaccio is packed with crisp vegetables, silky salmon, and a vibrant dressing that comes together in minutes.
The combination of olive oil, garlic, lemon, soy sauce, and a touch of wasabi creates layers of flavor that pair beautifully with wine, beer, or sake. It's the kind of dish you'll find yourself making again and again.
What you'll need
- 1 celery stalk
- 1 half sweet onion
- 120 g salmon for sashimi
- 5 g parsley, chopped
- 1 tbsp olive oil
- Garlic pepper to taste
- Salt and black pepper to taste
- 1 tsp lemon juice
- 1 to 2 cm wasabi paste
- 1 half tsp soy sauce
How to make it
Thinly slice the celery diagonally after removing the leaves. Slice the sweet onion thinly and soak it in cold water for a few minutes before draining well. Slice the salmon into thin bite sized pieces.
In a large bowl, combine the celery, drained onion, salmon, chopped parsley, olive oil, garlic pepper, salt, black pepper, lemon juice, wasabi, and soy sauce. Toss gently until everything is evenly coated.
Chill in the refrigerator until ready to serve. Letting the salad rest for a short time allows the flavors to blend beautifully.
Tips
- Soak the sliced sweet onion in cold water, then drain and squeeze it well before mixing. This keeps the dressing flavorful instead of watery.
- Garlic pepper gives this dish a deeper, more aromatic flavor. If you don't have any, freshly ground black pepper is an excellent substitute.
- The combination of wasabi and soy sauce ties everything together, creating a Japanese inspired carpaccio that pairs beautifully with sake, wine, or beer.