The recipe for smoked salmon carpaccio with capers and herbs is a delightful blend of simplicity and elegance. It reminds me of the times when my family would gather around the dinner table during the holidays, and we’d share stories of old while enjoying the fresh flavors of the Midwest. The smoked salmon, with its rich, velvety texture, pairs beautifully with the briny capers and the freshness of the herbs. This dish is a wonderful way to honor both tradition and contemporary tastes, perfect for a special occasion or a light, refreshing meal.

This smoked salmon carpaccio is best served chilled and pairs splendidly with a crisp, green salad or some thinly sliced toasted baguette. For a touch of creaminess, you might add a dollop of crème fraîche on the side, garnished with a sprinkle of fresh herbs. And don’t forget a glass of chilled white wine or sparkling water with a slice of lemon to tie the meal together.