03.21.21

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!

Smoked Salmon Carpaccio

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! 

Smoked Salmon Carpaccio

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

Smoked Salmon Carpaccio
Serves: 6 People
Print
5 from 5 votes
Total Time15 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.

10 Comments

  • Reply
    Ashley
    August 4, 2021 at 10:27 pm

    5 stars
    Good Lord!!! I could eat this every day!
    So so so good!

  • Reply
    JennL
    May 24, 2021 at 3:08 am

    5 stars
    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.

  • Reply
    Ashley Nelson
    May 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!

    • Reply
      Alex
      May 10, 2021 at 11:57 am

      yay!! I am so glad to hear that!!

  • Reply
    Kate
    May 1, 2021 at 2:06 am

    Super yummy and easy to make!

  • Reply
    Megan
    April 16, 2021 at 2:44 pm

    5 stars
    This was excellent and super easy!

  • Reply
    Katt
    April 9, 2021 at 2:30 pm

    5 stars
    Made as an appetizer for Easter. It tasted terrific and the presentation was lovely! Definitely will make this again, and again…

  • Reply
    Caroline
    April 4, 2021 at 7:36 pm

    5 stars
    A fabulous easy Easter appetizer.
    Substituted green onion for shallots.
    10/10 will make again. Thanks Alex!

  • Reply
    Marisa
    March 24, 2021 at 8:56 pm

    Yummmm this is definitely getting added to my Easter brunch menu!!

    • Reply
      Tish
      March 28, 2021 at 10:36 pm

      This is amazing! We had this as an app tonight and everyone was a big fan.

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