Smoked Salmon Carpaccio with Crispy Capers and Herbs
Servings: 6 People
Ingredients
For the Dressing:
- 1 small shallot halved lengthwise and thinly sliced into half moons
- 1 clove garlic minced
- ¼ cup good extra virgin olive oil
- 1 teaspoon grainy dijon mustard
- 1 tablespoon fresh lemon juice
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
- crostinis 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.