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 Another way to eat fish: thin slices of marinated salmon with delicately scented flavours that melt in the mouth. Taste originality.
Discover a different way to enjoy salmon with this carpaccio. Thin slices of raw salmon with tender and melting flesh, marinated in olive oil, spices and baby vegetables that release all their flavours in your mouth.
 Carpaccio was born at Harry’s Bar in Venice in 1950. Its name gives homage to the Venetian renaissance painter, Vittore Carpaccio. The recipe has since spread to meat, fish, fruit and vegetables. What these preparations have in common is the thinness of the slices and the marinades that coat them. A delicious recipe combining local know-how with the flavours of Italy. Nutrition
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