Discover the delightful flavors of summer with this light and healthy Smoked Salmon and Zucchini Carpaccio recipe. Thinly sliced zucchini is marinated in a zesty lemon and olive oil dressing, then layered with savory smoked salmon, olives, pickled onions, and capers. This dish is not only visually stunning but also bursting with freshness and taste.
Smoked Salmon and Zucchini Carpaccio Recipe quick facts
- Preparation time: 15 minutes
- Marination time: 30 minutes
- Total time: 45 minutes
- Servings: 4 portions
- Difficulty: Easy
- Dietary notes: Gluten-free, Low-carb, Keto-friendly
Ingredients
Main Components
- 1 zucchini (courgette): Thinly sliced to create a light and crispy base.
- 200 grams of smoked salmon: Adds a rich, savory flavor.
- 1 tablespoon chopped kalamata olives: For a salty, briny kick.
- 1.5 teaspoons capers: Adds a tangy burst of flavor.
- 3 tablespoons extra virgin olive oil: Use the good stuff for the best flavor.
Dressing
- 1/4 teaspoon garlic, minced: Fresh garlic gives a nice bite.
- 1/4 teaspoon fresh parsley, chopped: For a pop of green and freshness.
- Juice of 1 lemon: Brightens up the dish.
- Freshly ground black pepper to taste: To season and finish.
Why You’ll Love This Recipe
This Smoked Salmon and Zucchini Carpaccio is a refreshing and elegant dish perfect for any occasion. Whether you’re hosting a dinner party or looking for a light lunch, this recipe delivers on flavor and presentation. The combination of thinly sliced zucchini and rich smoked salmon, complemented by a tangy lemon dressing, makes it a crowd-pleaser. Plus, it’s gluten-free, low-carb, and easily adaptable for vegan diets.
Instructions
1. Prepare the Zucchini
- Slice Zucchini: Use a mandoline or a sharp chef’s knife to slice the zucchini as thinly as possible. Sprinkle lightly with salt.
- Drain: Place the zucchini slices in a colander and let sit for 30 minutes to remove excess moisture, tossing occasionally. After 30 minutes, pat dry with paper towels.
2. Assemble the Carpaccio
- Layer Zucchini: Arrange the zucchini slices in a single layer on a serving dish.
- Add Toppings: Place bite-sized pieces of smoked salmon, capers, pickled onions, and chopped kalamata olives over the zucchini.
3. Prepare the Dressing
- Mix Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, chopped parsley, and freshly ground black pepper.
4. Marinate and Serve
- Drizzle Dressing: Drizzle the dressing evenly over the zucchini and salmon layers.
- Marinate: Refrigerate for at least 15 minutes and up to 1 hour to allow the flavors to meld together.
- Serve: Garnish with lemon slices and fresh dill if desired. Serve with a side of toasted keto bread for a complete, guilt-free meal.
Smoked Salmon and Zucchini Carpaccio
Ingredients
- 1 zucchini courgette: Thinly sliced to create a light and crispy base.
- 200 grams of smoked salmon: Adds a rich savory flavor.
- 1 tablespoon chopped kalamata olives: For a salty briny kick.
- 1.5 teaspoons capers: Adds a tangy burst of flavor.
- 3 tablespoons extra virgin olive oil: Use the good stuff for the best flavor.
Dressing
- 1/4 teaspoon garlic minced: Fresh garlic gives a nice bite.
- 1/4 teaspoon fresh parsley chopped: For a pop of green and freshness.
- Juice of 1 lemon: Brightens up the dish.
- Freshly ground black pepper to taste: To season and finish.
Instructions
Prepare the Zucchini
- Slice Zucchini: Use a mandoline or a sharp chef’s knife to slice the zucchini as thinly as possible. Sprinkle lightly with salt.
- Drain: Place the zucchini slices in a colander and let sit for 30 minutes to remove excess moisture, tossing occasionally. After 30 minutes, pat dry with paper towels.
Assemble the Carpaccio
- Layer Zucchini: Arrange the zucchini slices in a single layer on a serving dish.
- Add Toppings: Place bite-sized pieces of smoked salmon, capers, pickled onions, and chopped kalamata olives over the zucchini.
Prepare the Dressing
- Mix Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, chopped parsley, and freshly ground black pepper.
Marinate and Serve
- Drizzle Dressing: Drizzle the dressing evenly over the zucchini and salmon layers.
- Marinate: Refrigerate for at least 15 minutes and up to 1 hour to allow the flavors to meld together.
- Serve: Garnish with lemon slices and fresh dill if desired. Serve with a side of toasted keto bread for a complete, guilt-free meal.
Nutrition
Tips for the Best Smoked Salmon and Zucchini Carpaccio
- Fresh Ingredients: Use the freshest ingredients you can find for the best flavor.
- Uniform Slices: Ensure the zucchini slices are uniform for even marination.
- Customizations: Add your favorite herbs or a sprinkle of feta cheese for extra flavor.
This smoked salmon and zucchini carpaccio is not only delicious but also nutritious. It’s packed with vitamins, minerals, and healthy fats.
Enjoy the fresh and vibrant flavors of this Smoked Salmon and Zucchini Carpaccio. It’s a perfect light meal or appetizer that showcases the best of summer produce. Easy to prepare and delightfully satisfying, this dish is sure to become a favorite in your recipe repertoire.
Cook with love, eat with joy!
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6 thoughts on “Smoked Salmon and Zucchini Carpaccio Recipe | Light & Healthy Keto Dish”
I tried it and it was so good! Thank you
Thank you for your kind words!
It was so good
Thank you for your kind words!
So good
Thanks!