There was once a range of recipes under the italian class called “crudo” which simply means “raw”. Whilst today, any of the recipes that fall under this category are called carpaccio, the truth is that only one dish was given that name – the Harry’s bar interpretation of the beef dish “Carne cruda all’Albese” which was named after the tonal works and inspiration of the Venetian painter by the same name.
Yet, since the 1950s it seems that all “crude” have been renamed. So, for the sake of simplicity, I have placed the recipe under both titles.
My interpretation of this pesce crudo dish with salmon was to match it with the sweet acidity of the blood orange, which lends itself to a great range of flavour pairings.
1 freshly juiced blood Orange
1 blood Oranges – washed peel and cut into thin slices
A good, buttery, extra-virgin olive oil
Some coarse sea salt flakes
freshly ground Jamaican pepper berries
Cut salmon into the thinest slices you can manage (best done against the grain)
Divide slices among your serving plates and spread them out flat
Cover the plates with some glad wrap and using a small rolling pin (or perhaps the flat bottom of a measuring cup) to press down and carefully spread out the salmon until it flattens out and covers the entire surface of the plate
When you have done all of them, stack plates and place them into the fridge to chill.
- Meanwhile, squeeze the blood orange, add a pinch of the sea salt, Jamaican pepper and a drizzle of the oil and gently whisk together.
- When the salmon is cold, take it out of the fridge, place some of the orange slices on the plates, drizzle the blood orange juice mix over the slices ensuring they are well coated, (but not drowning).
- Return to fridge and leave cold until ready to serve.
This can be served as is or goes really well with a variety of salads. Some of my favourites include:
- The peppery bitterness of Arugula leaves – just drizzle some of the salt and olive oil over the leaves, toss and spread a few on each plate.
- For those wanting a bit more crunch, thinly sliced baby fennel works magically with the blood orange – especially enhanced with a touch of white wine vinegar
- Rocket, baby beetroot leaves, common mint and onions are all wonderful adjuncts as well.