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Smoked Salmon and Frisee Carpaccio

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 to 6 servings
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1/2 apple, such as Granny Smith or honey crisp, peeled, cored, and coarsely chopped

3 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

2 tablespoons maple syrup

1/3 cup extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 large or 2 small heads frisee lettuce, torn

1 large avocado, peeled, seeded, and cut into 1/2-inch cubes

1/2 cup chopped walnuts, toasted ( see Cook's Note)

8 ounces smoked salmon


  1. For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
  2. Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
  3. Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.