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
- 350 g smoked salmon, thinly sliced
- 59.14 ml extra virgin olive oil
- 29.58 ml lemon juice
- 1 small red onion, finely chopped
- 9.85 ml capers, baby size and drained
- 14.79 ml flat leaf parsley, fresh, roughly chopped
- 0.59 ml ground black pepper, freshly ground
- 4.92 ml capers, baby size and drained
- To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
- Arrange smoke salmon on serving plates.
- Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.
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!!!
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.
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!!