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• Salmon Carpaccio

  Dec 6, 2021 11:30 pm by Ella Van Wyk

  

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  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:
    1. In a bowl, combine all the dressing ingredients and whisk until well combined.
    2. Set aside while you prepare the capers.
       
       
  • Crispy Capers:
    1. In a small bowl, toss the drained capers in the cassava flour until evenly coated.
    2. Heat a small nonstick skillet over medium heat with olive oil.
    3. When the skillet is hot, add the capers to the skillet and cook until golden brown and crisp, about 3 minutes, tossing halfway through.
    4. Transfer the capers to a paper towel-lined plate and let cool.
       
       
  • Smoked Salmon:
    1. Cut the smoked salmon into 2-inch pieces and arrange it on a large plate in a single layer.
    2. Spoon the dressing over the salmon evenly.
    3. Next, top with crispy capers.
    4. Lastly, finish the dish with fresh dill and cracked pepper.
    5. Serve alongside crostini.

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