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Article: Smoked Salmon Carpaccio with Crispy Capers Recipe

Smoked Salmon Carpaccio with Crispy Capers Recipe
Recipe

Smoked Salmon Carpaccio with Crispy Capers Recipe

Instantly elevate your next happy hour with a delicious spread featuring Smoked Salmon Carpaccio with Crispy Capers and fresh herbs to top. This simple appetizer features everything you love about smoked salmon but with added ingredients that make it irresistibly delicious. Perfect for serving at your next outdoor cocktail party or even as a starter to kick off a date night at home, this Smoked Salmon Carpaccio will become your new go-to appetizer.  
Originating in Italy, carpaccio typically involves preparing thinly sliced beef but over the years it has evolved to include most raw meats including fish. For this recipe, the preparation includes lightly marinating the fish in citrus and olive oil. This step allows for the salmon to absorb the flavors and creates a savory companion to the lightly fried capers. Serve with toasted crostini, crackers, or any favorite toasted bread.  

 

A Few Key Ingredients:

  • Smoked Salmon – Choose your favorite here - we like to get ours from our local deli.  
  • Capers – You can keep these as-is, but fried adds that perfect crunch!  
  • Lemon – A citrusy note that enhances the delicious smoked salmon flavors.

      Smoked Salmon Carpaccio with Crispy Capers & Herbs 

      Serves 6 

      Ingredients  

       

      FOR THE SALMON 

      ½ pound center-cut smoked Atlantic salmon  

      1 tablespoon loosely chopped fresh dill or more to taste 

      Freshly cracked black pepper for garnish  

      Crostini for serving  

       

      FOR THE CRISPY CAPERS  

      2 tablespoons drained capers  

      1 teaspoon cassava flour or all-purpose flour 

      2 tablespoons extra virgin olive oil  

       

      FOR THE DRESSING 

      ¼ cup extra virgin olive oil  

      1 clove minced garlic  

      1 tablespoon fresh lemon juice  

      1 teaspoon grainy dijon mustard  

      1 small shallot halved lengthwise and thinly sliced into half moons  

      In a bowl, combine all the dressing ingredients and whisk until well combined. Set aside while you prepare the capers. In a small bowl, toss the drained capers in the cassava flour until evenly coated. Heat a small nonstick skillet over medium heat with olive oil. When the skillet is hot, add the capers to the skillet and cook until golden brown and crisp, about 3 minutes, tossing halfway through. Transfer the capers to a paper towel lined plate and let cool.  

       
      Cut the smoked salmon into 2-inch pieces and arrange on a large plate in a single layer. Spoon the dressing over the salmon evenly. Next, top with the crispy capers. Finish the dish with fresh dill and cracked pepper. Serve alongside toasted crostini.  
       
      Recipe Courtesy of The Defined Dish  

       

       

      Serve It Up 

       

      Serve atop a Signature White Ruffle Round Platter for the perfect larger-scale dish for serving the delicious smoked salmon.  

      Pair with the Blush Layered Arabesque 9” Footed Bowl for serving the accompanying toasted crostini and bread. 

       

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