Smoked Salmon Carpaccio With Extra Virgin Olive Oil and Lemon

Chef floWer's Note:

Carpaccio refers to a dish that has been very thinly sliced for presentation. This could we served as an entree for a elegant dinner. This comes from a book called ‘The Australian Heritage Cookbook’ by R & R Publications Marketing Pty Ltd

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 350 g smoked salmon , thinly sliced

Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 small red onion , finely chopped
• 2 teaspoons capers , baby size and drained

Garnish

• 1 tablespoon flat leaf parsley , fresh, roughly chopped
• 1⁄8; teaspoon ground black pepper , freshly ground
• 1 teaspoon capers , baby size and drained

Directions:

1. To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
2. Arrange smoke salmon on serving plates.
3. Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.

Reviews

[Abby Girl]

If you love smoked salmon, then when you try this you will think you have gone to heaven!!! I eyeball the amount of oil....which would probably be less oil and more capers (can't get enough of those!!) and lots of freshly ground pepper. Yummers!!!

[Michelle Berteig]

Very easy to put together, elegant and delicious! I made half a recipe and did not use parsley as we don't care for it. Would make again. Made for ZWT4.

[AmandaInOz]

I'm serving this as an appetizer tonight assuming I don't eat it all before my husband comes home. I really love the way the tartness of the lemon and the saltiness of the capers compliment the salmon. Perfect combination! Thanks!!