Salmon carpaccio marinated in beet, salad and vinaigrette.



For marinated salmon:

Smoked salmon 600 gr.

Beet water 1.5 liters.

For beet vinaigrette:

Cooked beet 2 pieces.

Extra virgin olive oil 200 gr.

Currants vinegar of 70 gr.

For the cheese mousse:

Cream 250 gr.

Grated parmesan 70 gr.


White pepper.



Crushed Pistachio.

Escarole leaves.


Grand Smith apple sticks.


For marinated salmon: Place the whole piece of salmon in a container and cover with the beet water. Let it marinate for 4 hours, drain and dry thoroughly. Roll the salmon in plastic wrap, make sure they are tight. Freeze and put it aside.

For the Parmesan cheese mousse: In a deep saucepan put the cream, when it starts to boil, add the grated parmesan cheese, stirring, so that it does not burn. Remove from heat and let stand for one hour. After draining, refrigerate for at least 12 hours. A few minutes before the preparation, the mousse should be lifted with a whisk. Season to taste.

For the vinaigrette: Add all the ingredients in a bowl, emulsify, add salt if necessary and keep it aside.


Take out the salmon roll from freezer, in advance, so it is semi-thawed at the time of cutting. Make thin slices and cover the bottom of the plate in a circular form. Coat the salmon carpaccio with beet vinaigrette using a silicone brush, and then add several currants, crushed pistachio, some capers and several Grand Smith apple sticks. Leave the central area of the carpaccio for the other main ingredient of the dish: a parmesan cheese mousse quenelle, on which we will put a bouquet of tender escarole.

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