Antipasti

Legend has it, this was named after a Ventian painter, Vittore Carpaccio. I have no idea if that's true or not but, I do know that this is a time consuming endevor. It is also probably the most difficult antipasto to make, if you are a novice, that is. Please adhere to the 24 hours, otherwise you just wrecked $10 worth of fish and rendered it inedible. Trust me on that one! Carpaccio can be made with Tuna, Beef, Veal, Lamb, or Venison and served as a light Secondo, or entrée, as well; do not relegate this dish to only the antipasto/appetizer status.

Carpaccio di Salmone

Ingredients:

1 pound fresh Salmon

2 tablespoons Lemon juice

1 teaspoon Italian Parsley, chopped

1 Avocado, sliced lengthwise

1/4 cup Red Onion, finely chopped (optional)

Fresh Bay Leaves OR Lemon Leaves*

Extra Virgin Olive Oil

Kosher Salt

Capers

Arugula

Preparation:

Rinse the Salmon. Cover a cutting board with plastic wrap; rub the plastic with some olive oil. Place the Salmon on the plastic skin side down. Cover the fish completely with first the Fresh Bay Leaves (or Fresh Lemon Leaves) and then the salt. Close up the plastic and let the Salmon rest for 24 hours under the salt.

After the 24-hour period, rinse the Salmon, ensuring all visible salt has been removed; pat dry. With a VERY sharp knife, slice the Salmon into paper-thin sheets. If you cut them a bit too thick, you can spread them out evenly and pound them thinner with the bottom of a heavy skillet or the FLAT side of a meat pounder.

On a platter or individual plates, arrange the fish in small piles on the top of a bed of Arugula. Arrange the avocado slices around the fish. Sprinkle the plate with Capers and chopped onion. Drizzle with Olive Oil and Lemon Juice. Finally, sprinkle a bit of parsley.

Total Time: 24.5 hours     Serves: 6 - 8

*Note: Fresh Lemon Leaves impart a lovely flavor and can be found either on a lemon tree, if you have access to one, or sometimes in the market in the produce section.