Smoked Salmon Carpaccio with Crispy Capers and Herbs
Servings: 6
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
Calories: 94kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 380mg | Potassium: 88mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg