Smoked Salmon Carpaccio with Crispy Capers Recipe
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
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.