Smoked Salmon Carpaccio with Fried Capers and Herbs

Spring is finally here and I have this new, fantastic springy appetizer you are going to love…Smoked Salmon Carpaccio with Fried Capers and Herbs!

Carpaccio is a dish that originated in Veneto, Italy. The original preparation consisted of thinly sliced raw beef slices served with lemon juice, olive oil and shaved parmesan. The term carpaccio has later expanded to include all sorts of raw meat or fish preparations where the toppings or dressing on top consists of some sort of variation of lemon juice and olive oil. 

This variation that I have put together is inspired by traditional carpaccio but uses cold smoked salmon. To me, smoked salmon carpaccio is the ultimate spring or summer dish! In this recipe, smoked salmon gets lightly marinated in a lemony-shallot dressing then topped with crispy pan-fried capers, and garnished with fresh dill. You can then serve this dish as-is or on top of crostini, crackers, or heck…you can even serve this on a freshly toasted bagel for an elevated lox brunch situation! 

I absolutely love this appetizer and it would be perfect for an Easter Sunday appetizer or brunch as well!! I hope you all enjoy this easy, elevated appetizer. 

And for more Easter Sunday inspiration, be sure to check out my Easter Eats Recipe Round-Up! 

Smoked Salmon Carpaccio with Crispy Capers and Herbs

Serves: 6 People

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5 from 8 votes

Total Time15 minutes mins

Ingredients

For the Dressing:

• ¼ cup good extra virgin olive oil
• 1 clove garlic minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon grainy dijon mustard
• 1 small shallot halved lengthwise and thinly sliced into half moons

For the Crispy Capers:

• 2 tablespoons drained capers
• 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
• crostini for serving

Instructions

For the Dressing:

• In a bowl, combine all the dressing ingredients and whisk until well combined. Set aside while you prepare the capers.

For the Crispy 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 half way through. Transfer the capers to a paper towel lined plate and let cool.

For the Smoked Salmon:

• 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 crispy capers. Lastly, finish the dish with fresh dill and cracked pepper. Serve alongside crostini.