blog posts Salmon Carpaccio Dec 6, 2021 11:30 pm by Ella Van Wyk Images Ingredients: 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 Crispy Capers: 2 tablespoons drained capers 1 teaspoon cassava flour (regular flour works too) 2 tablespoons extra virgin olive oil Salmon: ½ pound center-cut smoked Atlantic salmon 1 tablespoon loosely chopped fresh dill (or more to taste) freshly cracked black pepper for garnish crostini for serving Directions Dressing: In a bowl, combine all the dressing ingredients and whisk until well combined. Set aside while you prepare the capers. 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 halfway through. Transfer the capers to a paper towel-lined plate and let cool. Smoked Salmon: Cut the smoked salmon into 2-inch pieces and arrange it 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.