Smoked Swordfish Carpaccio with Apple and Arugula Salad Recipe
Category: Appetizer
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Smoked swordfish | 200g |
| Arugula | 100g |
| Granny Smith apples | 500g |
| Chives | 5g |
| Extra virgin olive oil | 30g |
| Salt | To taste |
| Black pepper | To taste |
| Greek yogurt | 100g |
| Mustard | 30g |
| Lemon juice | 1 |
| Extra virgin olive oil (for dressing) | 20g |
| Garlic | 1 clove |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
To prepare the Smoked Swordfish Carpaccio with Apple and Arugula Salad, begin by making the dressing.
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Prepare the Dressing:
- Start by crushing the garlic using a garlic press.
- In a bowl, combine the Greek yogurt with the crushed garlic, mustard, and extra virgin olive oil.
- Season with salt and black pepper to taste. Whisk the ingredients until smooth and well combined. Set the dressing aside to allow the flavors to meld.
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Prepare the Apples and Arugula Salad:
- Wash and dry the arugula leaves thoroughly, then set them aside.
- Peel the Granny Smith apples using a vegetable peeler. Once peeled, cut each apple in half, then slice each half into quarters to create 4 wedges per apple. Remove the core from each apple wedge.
- Slice each wedge into very thin slices, creating delicate apple rounds.
- In a large bowl, toss the apple slices with a drizzle of extra virgin olive oil, salt, and black pepper. Mix gently to ensure the apples are evenly coated with the seasonings.
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Assemble the Dish:
- Arrange the seasoned apple slices on a serving platter, creating a bed of arugula and apples. The apples will provide a crisp, fresh contrast to the delicate flavors of the smoked swordfish.
- Now, take the smoked swordfish and slice it into thin carpaccio-style slices. Lay the slices over the apple and arugula mixture, arranging them in a circular pattern, resembling a rose or spiral shape for an elegant presentation.
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Final Touches:
- Drizzle the prepared dressing generously over the swordfish carpaccio.
- Sprinkle finely chopped chives over the top for a pop of color and added flavor.
- Finally, give the dish one last touch of seasoning with a pinch of salt and freshly cracked black pepper.
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Serve:
- The Smoked Swordfish Carpaccio with Apple and Arugula Salad is now ready to be served. This dish offers a refreshing balance of smoky, tart, and peppery flavors that will surely impress your guests.
Enjoy your elegant appetizer at your next dinner gathering!
