Salmon Carpaccio with Robiola di Roccaverano and Caramelized Pears

salmon carpaccio

Salmon carpaccio is everywhere. You can eat it as “sashimi” in Japanese restaurants, or under the name of “gravlax” in the Swedish cuisine. You can find it with fresh arugula salads, in gourmet sandwiches or – for the less bold – smoked.

What I like about it is its creamy consistency and sweet flavor. Moreover, it combines well with several ingredients, from fruit to cheese, to spicy or sour sauces and herbs. Salmon may seem quite difficult to cook, but it’s pretty versatile instead.

This recipe comes from a food experience I had some years ago in a beautiful restaurant in Concordia, a small town in the Emilia Romagna region. The chef served us salmon carpaccio prepared in a very Italian way.

As you may know, salmon is not so common in Italian traditional cooking. It’s a Nordic ingredient, and Italian people generally know its smoked version as a delicatessen to eat during the Christmas holidays. So 80s…

What I love about this dish is the fact that it mixes salmon with some of the best Italian ingredients. You have oranges, lemons, the wonderful Robiola di Roccaverano cheese and some little caramelized pears to go with it. Because, as we say here in Italy, “don’t let the farmer know how good is the pear with the cheese”!

Believe me when I say that this is the perfect match. Fresh, full of flavor and it looks fancy but it’s so easy to make! You’ll fall in love with this salmon carpaccio at first bite.

Salmon Carpaccio with Robiola di Roccaverano and Caramelized Pears (4 servings)

600 gr. fresh salmon, cut into thin slices (by your fishmonger!)

200 gr. Robiola di Roccaverano (you can use cream cheese if you can’t find it, but well….you know)

1 orange (juice and zest)

1 lemon (juice and zest)

2 Bosc pears

icing sugar

black pepper

extra virgin olive oil

a fresh baguette to serve



Preheat the oven at 180° C (356° F).

Cut the pears in very thin slices, then put them on a baking tray with baking paper and sprinkle them with icing sugar. Bake them for 30 minutes, or until they are browned and lightly burned on the sides.

At this point, squeeze the orange and the lemon, add some black pepper and some drops of extra virgin olive oil: this is the marinade for the slices of salmon. Cover the salmon with the marinade and let it rest in the refrigerator for an hour.

Now, let’s prepare the Robiola. Very easy. Mix the cheese with black pepper and the zest of lemon and orange, then add a tbsp of oil. Let it rest.

Time to serve. Put 3 to 4 slices of salmon on each dish, then some slices of caramelized pears and a quenelle of Robiola. Serve it with a fresh baguette, previously warmed in the oven. Enjoy!



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