You may love smoked salmon, but regular salmon can also be served raw as thinly sliced carpaccio. We consulted a chef for info about how to make it at home.

One of the defining features of beef carpaccio, aside from the rawness of the meat, is that the beef slices are paper thin — this thinness, after all, is what separates carpaccio from crudo.

This mound effectively veils the ruddy meat. Only the folded edges of the thin, succulent prime rib eye sheets are visible, like loins covered in a grass skirt. It's delicate and flush with ...