Smoked Salmon Carpaccio with Citrus

When Beleaev smoked salmon speaks for itself, it needs little else.

This delicate salmon carpaccio is lifted with rare citrus notes — finger lime pearls for freshness, a touch of kumquat for gentle bitterness, and edible flowers for a refined finish. A light, vibrant starter that reflects Beleaev’s philosophy of balance, purity and effortless elegance.

Preparation: 30 minutes • Resting time: 1 hour

Ingredients for 6 people

• 6 slices Beleaev smoked salmon 

• 1 finger lime  

• 2 grapefruits  

• 100 g kumquats  

• 5 cl neutral vegetable oil  

• Microgreens  

• Edible flower petals  

• Freshly ground black pepper

Method

1. Wash the citrus fruits.

2. Zest a little and segment the grapefruit.

3. Arrange the salmon slices on 6 flat plates.

4. Mix the oil and zest, then pour over the salmon on each plate. Leave to marinate in the fridge for at least one hour.

5. Slice the kumquats thinly and gently scoop out the finger lime pearls with a spoon.

6. When serving, place the grapefruit segments, kumquat slices, finger lime pearls, fresh sprouts and edible flowers on the salmon.

7. Adjust seasoning with a few turns of the pepper mill.