Smoked Swordfish Carpaccio with Apple and Arugula Salad

Name: Smoked Swordfish Carpaccio with Apple and Arugula Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Smoked swordfish carpaccio 7 oz; Arugula 5 cups; Granny Smith apples 1.1 lbs; Chives 0.1 oz; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste; Greek yogurt 0.4 cup; Mustard ancient style 2 tbsp; Lemon juice 1; Extra virgin olive oil 1.4 tbsp; Garlic 1 clove; Fine salt to taste; Black pepper to taste

314

Calories per serving

Gluten Free

Energy Kcal 314
Carbohydrates g 16.6
of which sugars g 14.5
Protein g 17.3
Fats g 19.8
of which saturated fat g 3.65
Fiber g 4
Cholesterol mg 21
Sodium mg 1465

Difficulty: Easy
Prep time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Bold colors along with the savory flavor of smoked swordfish carpaccio make this dish stand out whenever it's served. The thin slices of smoked swordfish carpaccio shine next to the crisp, sweet bite of apple and the bright, peppery lift of arugula salad. There’s something special about the contrast—silky fish, crunchy apples, and those green leaves—so it always looks really nice on the plate whether for gatherings or just weekend lunches. When you're craving that gourmet experience at home, this is one to try. Plus, families that enjoy healthy seafood often reach for smoked swordfish carpaccio since it’s both fresh and pretty satisfying for everyone. Sweet fruit, smoky fish, and a bit of spicy green together make for a dish that’s not just colorful but really delivers a good mix of textures (lots of people say it’s DELICIOUS for just that reason). For those who want more seafood variety at their table—this refreshing dish is a simple way to make any occasion more memorable.

Easy to enjoy, smoked swordfish carpaccio with apple arugula salad fits well for busy families needing something special without any fuss. Whether as a sophisticated appetizer or a quick light meal, you get bright flavors and that reliable, attractive look every time…great for impressing guests or offering a healthy, light alternative that feels slightly fancy. It’s just as good set out alongside other smoked seafood dishes at parties as it is for weeknight family dinners (often works well with crusty bread, if you ask me). Since it’s one of those meals that highlights good seafood and fresh greens, there’s flexibility—try it for brunch, a summer celebration, or as part of a healthy lunch spread. Tuck in your favorite gourmet toppings or simply enjoy as is; either way, the mix of apple, peppery arugula, and silky fish checks all the boxes for anyone who likes creative, fresh seafood flavors at the table. My family tends to ask for it often…probably because it tastes as good as it looks and always feels special even on a busy day.

INGREDIENTS

314

Calories per serving

Ingredients for Swordfish Carpaccio with Apple and Arugula: Smoked swordfish 7 oz (200 g) - carpaccio; Arugula 5 cups (100 g); Granny Smith apples 1.1 lbs (500 g); Chives 0.1 oz (0.5 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste; Black pepper to taste

For the Dressing Sauce: Greek yogurt 0.4 cup (100 g); Mustard 2 tbsp (30 g) - ancient style; Lemon juice 1; Extra virgin olive oil 1.4 tbsp (20 g); Garlic 1 clove; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Smoked Swordfish Carpaccio with Apple and Arugula Salad

To prepare smoked swordfish carpaccio with apple and arugula salad, start with the dressing sauce. Crush the garlic with a garlic press 1 and place it in a small bowl. Add the filtered lemon juice 2 and the whole grain mustard 3.

Add the Greek yogurt 4, season with extra virgin olive oil 5 and mix well with a whisk until the sauce is smooth and homogeneous 6.

Adjust the sauce with pepper and salt 7, and set it aside. Finely chop the chives 8 and set them aside as well. Then proceed to the apples: cut off the top and bottom with the stem 9

And peel the apples with a peeler 10. Then cut each apple in half, and each half into 2 parts 11, to get 4 wedges from each apple. Remove the core part from each wedge 12.

Now slice the wedges very thinly 13 and transfer them to a bowl with cold water and the peel of the squeezed lemon 14 to prevent oxidation of the fruit upon contact with air. In a large bowl, arrange the arugula. Drain the apples and add them to the bowl 15

Season with olive oil 16, salt, and pepper 17, mix lightly, and transfer the seasoned salad to the serving dish 18

Place the swordfish carpaccio on the bed of salad, arranging the slices into a rose shape 19. Drizzle the carpaccio with the previously prepared sauce and sprinkle with chopped chives 20. Your smoked swordfish carpaccio with apple and arugula salad is ready to be served 21!

Storage

The dressing sauce can be stored in the refrigerator covered for up to 2 days. The salad, due to the presence of apples that oxidize quickly, should be consumed immediately. The carpaccio once opened must be consumed on the same day.

Tips

This salad is so unique thanks to the juicy crispness of the apple that it pairs wonderfully not only with swordfish carpaccio but also with other smoked fish like tuna and salmon. Get creative and you won't be disappointed!

For the translation of some texts, artificial intelligence tools may have been used.