Salmon Carpaccio

Salmon Carpaccio

Created by Art Smith

From O at Home—Spring 2004

Makes 8 servings

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This appetizer is super-simple, but the results look like you've slaved over it!

INGREDIENTS


	2 tablespoons shallots, chopped

	2 cloves garlic, finely minced

	1 tablespoon each fresh dill, basil, and chervil, chopped

	1 teaspoon sea salt

	1 teaspoon light brown sugar

	1 lemon, squeezed

	1 tablespoon lemon zest

	1/2 cup extra-virgin olive oil

	Freshly ground pepper to taste

	2 pounds salmon fillet

Mix all ingredients, except salmon, in a bowl.

Line a sheet pan with parchment paper. Slice salmon on bias as thinly as possible. Arrange salmon on parchment. Coat with herb mixture on both sides.

Place a second sheet of parchment paper over salmon and another sheet pan on top; press down with two heavy cans. Refrigerate for at least 1 hour. Serve with cracker bread and crème fraîche or sour cream. Garnish with fresh dill.

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