This post may contain affiliate links. Please read our disclosure policy.
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
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
I served this recently at an event and it was a hit. Thank you so much! I’ve never come across a bad recipe from you…thank you for your help in the kitchen!
Glad it was a hit!! thank you Charlotte
Why is it called “smoked”salmon?
I use store-bought smoked salmon in this recipe that is a particular preparation method. It’s typically cured and then hot or cold smoked!
Question: how long will this last in fridge?
Hi Felicia– If it’s not dressed, it should be fine for 2 days or so. I will say when you dress it, because of the acid from the lemon, it will change the texture of the salmon.
I will also try this with sardines. Excellent compliment to salmon.
Highly recommend this recipe! It was the hit of my appies. Delicious dressing elevates the natural flavour of the salmon.
So glad you enjoyed it!
can you prepare it before or is it best to serve immediately?
Best to serve immediately! 🙂
A hit with guests every time. Thank you.
So glad, thanks for commenting!
So happy you love it!
I have made this so many times, it’s my sons favorite app. Thank for the great recipe:)
❤️G