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Salmon carpaccio with crispy chive and phyllo flakes

  1. Heat up the oven to 190°
  2. Slice the chives very thinly
  3. Melt the butter in a small pot
  4. Line the pastry pan with baking paper
  5. Brush the paper with butter and lay a sheet of phyllo dough on top
  6. Brush the sheet with butter, sprinkle thinly sliced chives and lay another sheet of phyllo on top
  7. Brush the top sheet with more butter 
  8. Cut the sheets in long strips, 5cm wide.
  9. Place a piece of baking paper over the strips and place the second pastry pan on top of the first one
  10. Bake for 15 minutes
  11. At the end of the cooking process, remove from the oven and remove the top pan
  12. Let cool to room temperature

  1. Peel and cut the shallots into very tiny dice.
  2. In a bowl place the shallots and the remaining sliced chives
  3. Add the lemon juice and the olive oil
  4. Season and mix well

  1. Clean the salmon filet, removing all the bones and sinew
  2. Slice the salmon across the grain, very thinly and lay each slice side by side, slightly overlapping on each plate, covering the entire center
  3. Place the plates in the refrigerator
  4. Right before serving, season the salmon with salt and pepper from the mill
  5. Drizzle the salmon with the lemon-oil-shallot mixture spreading it evenly over the salmon
  6. Arrange some capers on top
  7. Break the phyllo into small flakes and place over the salmon
  8. Decorate with sprigs of thyme
  9. Serve chilled


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  • 1 x 500gr piece of salmon filet
  • 20 g capers
  • 50 g butter
  • 2 shallots
  • 1 lemon juice
  • 4 sheets of Phyllo dough
  • 7 cl olive oil
  • 1 bunch of chive
  • 1 bunch of thyme
  • Salt pepper


  • Assorted knives
  • 3 bowls
  • 1 Lemon juicer
  • 1 bowl
  • Baking paper
  • 2 pastry pans
  • 1 small pot