Smoked Salmon Carpaccio With Extra Virgin Olive Oil and Lemon

Submitted by Chef floWer

"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"

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 350 g smoked salmon, thinly sliced

• Dressing

• 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

• Garnish

• 14.79 ml flat leaf parsley, fresh, roughly chopped
• 0.61 ml ground black pepper, freshly ground
• 4.92 ml 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!!

 

[twissis]

This type dish is much-favored in Iceland as a buffet/party appy item + a starter course for special dinners at home & in all restaurants. It is often *dressed* in this fashion, but is usually served w/baguette slices, butter & a creamy mustard-dill sauce. While DH & I both prefer the use of olive oil, he is a purist when it comes to most other adds & I am not. I adore the addition of capers & onion, so we were both able to indulge our favorite ways w/this when I served it as part of his *Welcome Home From Vienna* dinner yesterday. The smoked salmon was sliced right from our freezer, the best way to get the paper-thin slices preferred. This is worth every star it got, so thx for your help making his homecoming spec. :-)

 

[Annacia]

Simple, elegant and delicious. This is a lovely recipe that is a grand appetizer or light lunch. I didn't have any fresh parsley and didn't want to use dried here. I didn't add the pepper so that DH would eat it too but added it to my portion. Yumm.