Courgette Carpaccio with Burrata and Smoked Salmon

Courgette Carpaccio with Burrata and Smoked Salmon

A no-cook summer dish that looks fancy, tastes fresh, and takes almost no effort.

Carpaccio was born in Venice in the 1950s — a simple dish of raw beef, thinly sliced and elegantly plated. Since then, the idea has traveled far beyond its meaty origins.

Today we want to offer you a vegetarian version.
Creamy meets crisp, soft meets salty, green meets gold. This Courgette Carpaccio is a celebration of texture and flavor that feels like a plateful of late-summer sunshine.

It’s light but indulgent, ideal for when the temperature climbs and your kitchen motivation drops. Serve it as a starter, a side, or a main if you’re feeling chic.


Ingredients (serves 2):

  • 100g Smokin’ Brothers smoked salmon
  • 1 small yellow courgette
  • 1 small green courgette
  • ½ bunch fresh basil
  • 1 lemon
  • 1 ball of burrata
  • 1 generous tbsp capers
  • Extra virgin olive oil
  • Salt and black pepper


Method:

  1. Using a vegetable peeler, slice both courgettes lengthwise into thin ribbons. Think delicate, almost translucent.
  2. Finely chop the basil.
  3. In a bowl, combine the courgette ribbons, chopped basil, a good glug of olive oil, salt, and black pepper. Massage gently with your hands until the courgette softens just slightly and soaks up the seasoning.
  4. Set the courgettes aside while you make the crispy capers: heat a small amount of oil in a pan, and once hot, add the capers. Fry until golden and crisp, then transfer to a paper towel to drain.
  5. Time to plate: arrange the courgette ribbons on a large dish. Layer over thin slices of Smokin’ Brothers smoked salmon, place the burrata right in the center, and finish with a sprinkle of crispy capers and a final drizzle of olive oil.

Soft, salty, sharp, and full of sunshine — this dish is what summer tastes like.

Serve it with crusty bread or a chilled glass of white, and you've got yourself a little Mediterranean escape without leaving home.

Explore our full range of smoked salmon here.


Credits
Food styling and recipe: Kerstin Hartwig.

 

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