Salmon Carpaccio + Crispy Capers

20 February 2023

No secret around here that we loved smoked salmon! When I saw this recipe, I knew we had to try it. We've made it twice now.. once without the capers and once with. You def want to go with the crispy capers. Try it! 

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

2 tablespoons drained capers
1 teaspoon cassava flour regular flour works too
2 tablespoons extra virgin olive oil

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

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. 

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