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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!
If you are not familiar, 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 then 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.
My variation 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 lemon-shallot dressing then topped with crispy pan-fried capers, and garnished with fresh dill. You can 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!
Ingredients:
- Shallot
- Garlic Cloves
- Extra Virgin Olive Oil
- Dijon Mustard
- Lemon Juice
- Capers
- Cassava Flour
- Center-Cut Smoked Atlantic Salmon
- Loosely Chopped Fresh Dill
- Freshly Ground Black Pepper
- Crostini, Crackers, or Bagels for Serving
Step-by-Step:
Step One: Make the Dressing
In a bowl, combine all the dressing ingredients and whisk until well combined. Set aside while you prepare the capers.
Step Two: Coat the Capers
In a small bowl, toss the drained capers in the cassava flour until evenly coated.
Step Three: Crisp the Caper
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 halfway through. Transfer the capers to a paper towel-lined plate and let cool.
Step Four: Cut the Salmon
Cut the smoked salmon into 2-inch pieces and arrange on a large plate in a single layer.
Step Five: Assemble and Serve
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, crackers or bagels.
recipe faqs:
I found the smoked salmon in the deli section of my grocery store! But be sure to ask someone at your local store as they can put it in different areas.
You can use regular flour here or 1:1 gluten-free flour if needed!
You can serve this dish as-is or on top of crostini, crackers, or a freshly toasted bagel for an elevated lox brunch situation!
You can make the dressing in advance and store that in the fridge but I would not crisp the capers or pour the sauce over the salmon until just before serving! The capers would get soggy and the fish would begin to cure.
I absolutely love this appetizer and it would be perfect for an Easter Sunday appetizer or any spring brunch! I hope you all enjoy this easy, elevated appetizer as much as I do!
looking for more Easter recipes? try these!
Smoked Salmon Carpaccio with Crispy Capers and Herbs
Ingredients
For the Dressing:
- 1 small shallot, halved lengthwise and thinly sliced into half moons
- 1 garlic clove, minced
- 1 teaspoon whole grain mustard
- 1 tablespoon fresh lemon juice
For the Crispy Capers:
- 2 tablespoons drained capers
- 1 teaspoon cassava flour
- 2 tablespoons extra virgin olive oil
For the Salmon:
- 1/2 pound center-cut smoked Atlantic salmon
- 1 tablespoon loosely chopped fresh dill, plus more to garnish
- freshly ground black pepper, for garnish
For Serving:
- crostini, crackers or bagels
Instructions
Make the Dressing:
- In a bowl, whisk together the shallots, garlic, mustard, and lemon juice until well combined. Set aside while you prepare the capers.
Make the Crispy Capers:
- In a small bowl, toss the drained capers in the cassava flour until evenly coated.
- Heat the oil in a small nonstick skillet set over medium heat. When the oil is shimmering, add the capers to the skillet and cook until golden brown and crisp, about 3 minutes, tossing halfway through. Transfer the capers to a paper towel-lined plate and let cool.
Assemble:
- 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. Top with crispy capers. Garnish with fresh dill and cracked pepper. Serve alongside crostini, crackers, or bagels.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for sharing this recipe, it was delicious! I used dried dill weed because that’s what I had and it was great.
This was a huge hit for a family apero. I didn’t fry the capers, just used them straight out of the jar. It was easy and delicious (and healthy!)
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