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House Smoked Norwegian Salmon Carpaccio

A refreshing and satisfying bite full of varying textures and flavors prepared on flatware to make an incredibly appetizing presentation.



  • 8 oz. thinly sliced smoked salmon
  • 1 oz. black lumpfish caviar
  • chilled large forks
  • baby mache greens
  • 1/2 cup sour cream
  • 1 tsp french sea salt
  • 1 tsp green peppercorns
  • 1 tsp chopped fresh dill


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Cooking Steps

  1. Chill eight large forks in the freeze, so they are cold when you are ready to plate.
  2. Crack peppercorns under the blade of a chef’s knife. fold together all filling ingredients except caviar until combined.
  3. Scoop a small dollop of filling on a chilled fork & top with several caviar eggs, wrap with smoke salmon to cover filling. garnish with cracked pepper, dill or chives



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