Smoked Salmon Carpaccio With Fried Capers And Herbs Recipe

Glad to see spring has finally arrived! I have a new spring-themed treat that you will love...Carpaccio of smoked salmon with herbs and capers that have been fried!


for the dressing: – 1 small shallot halved lengthwise and thinly sliced into half moon – 1 clove garlic minced – ¼ cup good extra virgin olive oil – 1 teaspoon grainy dijon mustard – 1 tablespoon fresh lemon juice for the crispy capers: – 2 tablespoons drained caper – 1 teaspoon cassava flour regular flour works too – 2 tablespoons extra virgin olive oil for the salmon: – ½ pound center-cut smoked Atlantic salmon *I get mine from the deli at Central Market – 1 tablespoon loosely chopped fresh dill or more to taste – freshly cracked black pepper for garnish – crostinis for serving


for the dressing:-Put all the dressing ingredients in a bowl and mix them together with a whisk. Hold off on making the pickles while you do this.

Step 1

for the crispy capers:- Put the drained capers in a small bowl and mix them with the cassava flour until they are well covered.

Step 2

Put olive oil in a small nonstick pan and heat it over medium heat.  

Step 3

Toss the capers around in the hot pan every so often for about three minutes, or until they are golden brown and crispy.  

Step 4

Spread the capers out on a plate lined with paper towels and set it aside to cool.

Step 5

for the smoked salmon:- Put the smoked salmon on a big plate in a single layer. Cut the pieces into 2-inch pieces.

Step 6

Spread the sauce out over the salmon. After that, add fried capers on top. Add fresh dill and cracked pepper to finish the dish. Put it on crostini to go.

Step 7

Also See

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