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Smoked Salmon Carpaccio With Extra Virgin Olive Oil and Lemon
At a Glance
- Prep
- 15 minutes
- Total
- 15 minutes
- Servings
- 4 serving(s)
Categories
- Appetizer
- Australian
- No-cook
- Easy
- No Cook
Dietary
- Very Low Carb
Allergens
- Fish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
231.9
per serving
927.6 for selected servings
Fat
17.3g
per serving
69.2g for selected servings
Sugar
0.9g
per serving
3.6g for selected servings
Protein
16.3g
per serving
65.2g for selected servings
Carbohydrates
2.6g
per serving
10.4g for selected servings
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
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Equipment
Mixing bowl, Whisk, Serving plates
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
Instructions
To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
Arrange smoke salmon on serving plates.
Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.
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