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
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
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.
sharon GeorgeApril 13, 2023 at 12:33 am
I will also try this with sardines. Excellent compliment to salmon.
LinneaJanuary 1, 2023 at 10:04 pm
Highly recommend this recipe! It was the hit of my appies. Delicious dressing elevates the natural flavour of the salmon.
AlexJanuary 1, 2023 at 11:07 pm
So glad you enjoyed it!
Kayleigh SharpDecember 31, 2022 at 8:39 pm
can you prepare it before or is it best to serve immediately?
AlexJanuary 1, 2023 at 11:09 pm
Best to serve immediately! 🙂
ShapnaDecember 14, 2022 at 5:55 pm
A hit with guests every time. Thank you.
AlexDecember 15, 2022 at 9:25 pm
So glad, thanks for commenting!
AlexDecember 19, 2022 at 9:39 pm
So happy you love it!
GinaMay 21, 2022 at 11:25 am
I have made this so many times, it’s my sons favorite app. Thank for the great recipe:)
JoyceJanuary 26, 2022 at 1:17 am
We luv luv lox and bagels and this is at the top with them !!!!
DanielleDecember 12, 2021 at 11:45 pm
Do you think this would work with shrimp instead?
AlexDecember 13, 2021 at 5:12 pm
The recipe lends itself to be best with smoked salmon; however, boiled/cooked shrimp (like you’d serve with shrimp cocktail) would probably be good!
AshleyAugust 4, 2021 at 10:27 pm
Good Lord!!! I could eat this every day!
So so so good!
JennLMay 24, 2021 at 3:08 am
My biggest problem was finding decent smoked salmon! Unless it’s really, really good smoked salmon the recipe will be awful. Good smoked salmon doesn’t taste overly fishy or smoky. It nirvana in your mouth if it’s great smoked salmon. This is a meal for us~with bagels and cream cheese or on toast or a neutral flavoured cracker. Delicious.
janeMay 6, 2022 at 7:15 pm
If you live in Vancouver, Canada, look for Sundance Seafoods wild pacific smoked salmon in select stores, its awesome! They have just started selling it online!
Ashley NelsonMay 10, 2021 at 4:04 am
OMG! I’m not even a salmon person, but I just made this for Mother’s Day to add some freshness to my brothers greasy spread. And OH MY! It was light and fresh and DELICIOUS! Definitely adding this into my breakfast rotation!
AlexMay 10, 2021 at 11:57 am
yay!! I am so glad to hear that!!
KateMay 1, 2021 at 2:06 am
Super yummy and easy to make!
MeganApril 16, 2021 at 2:44 pm
This was excellent and super easy!
KattApril 9, 2021 at 2:30 pm
Made as an appetizer for Easter. It tasted terrific and the presentation was lovely! Definitely will make this again, and again…
CarolineApril 4, 2021 at 7:36 pm
A fabulous easy Easter appetizer.
Substituted green onion for shallots.
10/10 will make again. Thanks Alex!
MarisaMarch 24, 2021 at 8:56 pm
Yummmm this is definitely getting added to my Easter brunch menu!!
TishMarch 28, 2021 at 10:36 pm
This is amazing! We had this as an app tonight and everyone was a big fan.