Smoked Salmon Carpaccio With Extra Virgin Olive Oil and Lemon |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Carpaccio refers to a dish that has been very thinly sliced for presentation. This could we served as an entree for a elegant dinner. This comes from a book called ‘The Australian Heritage Cookbook’ by R & R Publications Marketing Pty Ltd Ingredients:
350 g smoked salmon, thinly sliced |
1/4 cup extra virgin olive oil |
2 tablespoons lemon juice |
1 small red onion, finely chopped |
2 teaspoons capers, baby size and drained |
1 tablespoon flat leaf parsley, fresh, roughly chopped |
1/8 teaspoon ground black pepper, freshly ground |
1 teaspoon capers, baby size and drained |
Directions:
1. To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
2. Arrange smoke salmon on serving plates.
3. Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.
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