Carpaccio of Smoked Haddock

Method:
Our carpaccio of smoked haddock recipe suggestion has been developed in conjunction with our friends at Let's Go Italian

Today carpaccio is used variably and often refers to any very thinly sliced presentation of foods, which can range as widely as mushrooms, apple, tomatoes, langoustine, bresaola and trout, and a great many more. The amount of cooking varies from none at all to searing, rare cooking, and fully cooked.

The classic carpaccio is of beef-various joints may be used, but typically the most tender and expensive cuts from the muscles used least often by the animal are favoured. Due to the difficulty inherent in slicing beef thinly, many chefs or home cooks firm up the meat in a freezer for a short time. This, coupled with a very sharp knife or a meat slicer, allows very thin slicing of the beef.

In our version, thinly slice 200g of Isle of Skye Seafood Smoked Haddock and lay on a plate drizzled with Disisa Sicilian Extra Virgin Olive Oil and Oro Bruno Balsamic Vinegar. Sprinkle with chopped chives and shavings of parmesan. Season well with salt and pepper and refrigerate for at least 1 hour. Serve with brown bread and salad.

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