Carpaccio is an Italian raw beef dish named after renaissance painter Vittore Carpaccio who was known for using bold and bright red colors in his artworks. This salmon carpaccio recipe is a variation of this classic Italian dish. Instead of using beef, it’s made with fish, particularly fresh sashmi grade salmon, which is even more red in color than beef.
To make this, gather the following: fresh salmon (sashimi grade), shallot, dill, sea salt, brown sugar, lemon, lemon zest, olive oil, pepper, capers, dill sprigs, and lemon wedges. You can also use Swedish mustard dill sauce for additional flavor if you like.