8 ounces of thinly sliced smoked salmon
2 tablespoons of capers, drained and rinsed
2 tablespoons of finely chopped fresh dill
2 tablespoons of finely chopped fresh chives
1 tablespoon of extra-virgin olive oil
1 lemon, cut into wedges
2 tablespoons of capers, drained and rinsed
2 tablespoons of finely chopped fresh dill
2 tablespoons of finely chopped fresh chives
1 tablespoon of extra-virgin olive oil
1 lemon, cut into wedges
Salt and freshly ground black pepper, to taste
Directions
1. Arrange the thinly sliced smoked salmon in a single layer on a large serving platter.
2. Sprinkle the capers evenly over the salmon slices.
3. Scatter the finely chopped dill and chives on top.
4. Drizzle the extra-virgin olive oil over the entire dish.
5. Serve the smoked salmon carpaccio with lemon wedges on the side, and season with salt and freshly ground black pepper to taste.
6. Chill the dish in the refrigerator for about 10-15 minutes before serving to let the flavors meld together.
Variations & Tips
For a touch of creaminess, you can add a spread of softened cream cheese or a drizzle of yogurt dressing on the side. If you prefer a bit of spice, a dash of red pepper flakes or a pinch of smoked paprika will add a nice kick. You might also try serving the carpaccio on a bed of arugula for a peppery contrast. And if you can’t find smoked salmon, a good quality gravlax is a fine substitute.
