Salmon and cod carpaccio with tomato recipe

The carpaccio is characterized by being a dish made from thin slices of some ingredient. Traditionally, carpaccio is made with beef, although there are currently varieties of all kinds, from vegan watermelon carpaccios to recipes as original as this one, made with fish.

This time we bring you an exquisite gourmet recipe for fish carpaccio, but we will not use any fish, but we will prepare it with salmon and cod, which make this recipe even more attractive.

Stay with us and let’s prepare together this simple, practical and very delicious recipe, you can’t miss it for anything. Change the routine and forget about the traditional with this dish of salmon and cod carpaccio with tomato.

Ingredients to make Carpaccio of salmon and cod with tomato:

300 grams of Cod
200 grams of salmon loin
250 grams of medium red tomato

1 piece of Medina white onion
1 branch of fresh dill
2 pieces of Lemon

1 pinch of salt
1 pinch of Pepper

How to make Salmon and cod carpaccio with tomato:

In the following image you can see the ingredients that we will need to prepare this delicious salmon and cod carpaccio with tomato.

What makes carpaccio different from other dishes where raw food is eaten is the cut. The carpaccio must be presented in very thin slices, so the first thing we will do is cut the fish into very thin slices.
A trick to get this cut is to freeze the meat a little, be it veal or fish, to make it easier to laminate.
To incorporate the seasoning we will start with the cod. Spread the slices on plastic wrap and add a little ground pepper.

Immediately we place the salmon on the cod base, just as shown in the following image.
On the surface of the salmon we spread a little finely chopped fresh dill.
Dill is one of the best spices to combine with salmon; in fact you can make a mixture of oil, dill, salt and lemon to eat raw salmon carpaccio or smoked salmon.

Now we take the cling film plate from one end and begin to roll up our layers of fish, when we roll up we press so that everything is firm, once the roll is formed, we take it to the fridge and let it rest there for 30 minutes.
The idea is to create a marinated fish roll which we will let solidify in the freezer and then cut new sheets that include a mixture of all the flavors.
Meanwhile we take the red tomatoes and put them to cook in boiling water until they soften.

Once ready we can make the tomato sauce. To do this, we place them in the blender glass, add a clove of garlic, a piece of onion, a pinch of salt and proceed to blend until a homogeneous mixture is obtained. Reserve.
After the resting time in the fridge, we take the fish roll, remove the plastic film layer and slice it into thin slices. Place the slices on the plate and sprinkle with lemon juice, letting it marinate for about 15 minutes. Put the plate back in the fridge and reserve.
For the fish to fully compact, it is best to leave it in the freezer for at least 4-6 hours. If you don’t have this time and you want to finish the preparation faster, you can cut thicker pieces, such as cubes, and follow the rest of the procedure, as we have done. The presentation will not be like a traditional carpaccio but it will still be an exquisite and very elegant dish.

Once this time has passed, we can serve our salmon and cod carpaccio with tomato, placing a small portion of sauce on one side and accompanying it with crackers.