Smoked Salmon Carpaccio With Extra Virgin Olive Oil and Lemon

5.0(5)

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

by Chef floWer·published 2007-03-25

Open original recipe

Australian

Servings

4 serving(s)

Total time

15 min

prep 15 min

Calories / serving

232 kcal

Ingredients (8)

serves

350 g smoked salmon, thinly slicedsmoked-salmon
1/4 cup extra virgin olive oilextra-virgin-olive-oil
2 tablespoons lemon juicelemon-juice
1 small red onion, finely choppedred-onion
2 teaspoons capers, baby size and drainedcapers
1 tablespoon flat leaf parsley, fresh, roughly choppedparsley
1/8 teaspoon ground black pepper, freshly groundpepper
1 teaspoon capers, baby size and drainedcapers

Instructions (3 steps)

01To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
02Arrange smoke salmon on serving plates.
03Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.

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Rich recipe — supports nutrition-aware planning.