Carpaccio Alla Capponada | Salmon Carpaccio With Anchovy Salad Recipe

Carpaccio alla capponada - Salmon carpaccio with anchovy salad recipe by Lucio Galletto and David Dale

Master this salmon carpaccio with anchovy salad recipe and you’ll be a hit with your family and friends for years to come. Ahoy there, captain!  

Carpaccio is a much abused term in modern restaurants. The dish was originally made with raw beef, and in the early 1960s Harry’s Bar in Venice named it in honour of the deep red colouring in the paintings of Vittore Carpaccio, who died in 1526 without ever eating the dish that took his name.

Nowadays the term has been extended to include any raw ingredient, which means it is applied to the sliced raw seafood that used to be known as crudo. For this appetiser, we’ve paired the raw fish (more pink-coloured than Carpaccio-scarlet) with a classic Ligurian crunchy-bread salad.

Salmon Carpaccio With Anchovy Salad Recipe

Serves: 4

Ingredients

  • 300 g (101/2 oz) sashimi-grade salmon, swordfish or tuna, in one piece
  • 18 green olives, pitted and roughly chopped
  • 6 anchovy fillets,
    chopped
  •  1 teaspoon salted capers, rinsed and dried
  • 1 teaspoon finely
    chopped oregano
  • 1 teaspoon red wine vinegar
  • 2 tablespoons olive oil
  • 2 slices of Italian bread
  • 1 garlic clove, finely chopped
  • juice of 1 lemon
  • sea salt and freshly ground black pepper

Method

Preheat the oven to 180ºC (350ºF).

Thinly slice the fish and arrange on four plates. In a bowl, place the olives, anchovies, capers and oregano. Mix with the vinegar and a tablespoon of the olive oil.

Cut the bread into small cubes and place in a small bowl. Add the garlic and a splash of olive oil and mix well. Place on a baking dish and bake for about 2 minutes on each side, until crispy. Drizzle the lemon juice over the fish, then the remaining olive oil.

Arrange the caper and olive mixture on top of the fish. Scatter the bread on top, season with salt and pepper and serve.

Carpaccio alla capponada - Salmon carpaccio with anchovy salad recipe by Lucio Galletto and David DaleABOUT: This is an edited extract from Coastline – The food of Mediterranean Italy, France & Spain by renowned restaurateur Lucio Galletto and travel writer David Dale.

This stunning book, filled with gorgeous on-location photography, explores the food and culture of the Mediterranean coast ranging through Catalonia, Provence and Liguria.

Through stories and recipes, discover the legacy of the ancient Greeks, the Romans, the Arabs and the Vikings, who left the gift of a ‘cuisine of the sun’ flavoured with generosity and conviviality.  

Images and recipes from Coastline by Lucio Galletto and David Dale (Murdoch Books, RRP $59.99).

Share the love:

Leave a Reply