The Silver Spoon's Fish Carpaccio

A Christmas Eve Appetizer

PHOTO: Fish carpacccio from the Silver Spoon Cookbook is shown here.
Difficulty: Easy
Cook Time: min

Include this delicious fish carpaccio in your Italian Christmas Eve feast. Freezing the fish beforehand makes slicing easier.

For more information on the Silver Spoon Cookbook, click here.


  • 9-ounce very fresh swordfish fillet
  • 9-ounce very fresh salmon fillet
  • scant ½ cup olive oil
  • 1 garlic clove, finely chopped
  • 1 tablespoon brandy
  • ½ bunch of fresh flat-leaf parsley, coarsely chopped
  • 1 teaspoon fresh thyme leaves
  • salt and pepper
  • Cooking Directions

    Place the fish in the freezer or refrigerator for 1-2 hours to firm up. Using a very sharp knife, cut the swordfish and salmon into thin slices. Arrange on a serving dish and keep in the refrigerator until ready to serve. Put the olive oil, garlic, brandy, parsley, and thyme in a food processor and season with salt and pepper. Process to mix well. Just before serving, sprinkle the carpaccio with the dressing.

    From The Silver Spoon

    Recipe Summary

    Main Ingredients: swordfish, salmon, thyme, salt, pepper

    Course: Appetizer/Starter

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