Great Chef Ramiro Rodriguez Pardo

Salmon Carpaccio
Ramiro Rodriguez Pardo
Restaurant Catalinas
Buenos Aires, Argentina

It´s easy to see why this beautiful array of crisp greens topped with salmon and shrimp carpaccio is so popular at Restaurant Catalinas. Healthy, low in calories, and full of fresh sea flavor, it is the perfect beginning for any lovely dinner. The nice thing is that you can prepare and set aside the salad plates ahead of time, and pack the carpaccio in molds and refrigerate them. At the last minute, turn out the molds, add the lemon slices and chives, garnish the tops, and you´re ready to serve.

Serves 4

Greens

• 32 – inner leaves of endive
• 20 arugula leaves
• 28 spinach leaves
• 20 dark red lettuce leaves
• 32 whole chives

1-3/4 pounds fresh salmon fillet, skin and bones removed

• 1 pound fresh shrimp, shelled and cleaned
• Juice of 4 lemons
• 2 – fresh tomatoes, peeled, seeded, and cut into 1/4-inch dice
• 4 sprigs fresh dill, chopped
• 1 tablespoon of grated fresh gingerroot
• 20 to 24 fresh chives, minced
• 1 cup olive oil
• Salt and freshly ground black pepper to taste

1 lemon

To prepare the greens: Wash green leaves thoroughly and pat dry. – Set aside on a paper towels.

Cut the shrimp and the salmon fillet into small square pieces, about 1/4-inch. Put them into a chilled bowl with the lemon juice. Add the tomato, dill, freshly grated ginger, and half of the minced chives. Toss to blend. Stir in the half of the olive oil and season with salt, and pepper. Stir in more olive oil, a little at a time, until the mixture holds its shape well. Taste; adjust seasoning with salt and pepper. Cover with plastic wrap and chill for at least one hour in the refrigerator.

To serve: Cut the lemon into quarters, then cut each quarter in half. Set aside 8 of the smallest spinach leaves.

Arrange 8 endive leaves in a radial design in the center of each plate. Building up the radial design, arrange 5 arugula, spinach, and red lettuce leaves over the endive on each plate. Pack chilled carpaccio into a 2-1/2-inch mold or small bowl. Turn out the mold in the center of the greens on one plate. Repeat with the other plates. Garnish each salad with 2 slices of the lemon. Top each mold with a sprinkling of the reserved chopped chives and stand two of the reserved small spinach leaves in each. Insert the heavy end of 8 whole chives into the base of the mold on each plate, creating a radial design.

In the words of the chef, voila! Sit and enjoy yourself!