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To create a great smoked salmon carpaccio, you need a few key ingredients. The main star is, of course, thinly sliced smoked salmon. Use about 8 ounces. This gives the dish its rich flavor. Next, you will need capers. About 1/4 cup of rinsed and drained capers works well. They add a salty crunch that balances the salmon.

Smoked Salmon Carpaccio with Fried Capers and Herbs

Elevate your dining experience with a stunning smoked salmon carpaccio topped with crispy fried capers! This recipe is simple yet impressive, featuring fresh salmon complemented by zesty herbs and a bright dressing. Discover tips for selecting the best salmon, frying capers to add crunch, and presenting your dish beautifully. Ready to impress your guests and indulge in delicious flavors?
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Ingredients
  

8 oz thinly sliced smoked salmon

1/4 cup capers, rinsed and drained

1/4 cup extra virgin olive oil

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped (plus extra for garnish)

1 tablespoon fresh chives, chopped

1/2 teaspoon cracked black pepper

Sea salt, to taste

Microgreens or arugula for garnish

Instructions
 

Prepare the Fried Capers: In a small skillet, heat olive oil over medium heat. Once hot, add the capers and fry for about 2-3 minutes, shaking the skillet gently until they become crispy and puffed up. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil. Set aside.

    Assemble the Carpaccio: On a large serving platter, arrange the thin slices of smoked salmon in a circular pattern, slightly overlapping each piece to create an elegant look.

      Make the Dressing: In a small bowl, whisk together the remaining olive oil and lemon juice. Stir in chopped dill and chives, and season with cracked black pepper and a pinch of sea salt to taste.

        Drizzle and Garnish: Pour the dressing evenly over the arranged salmon. Scatter the fried capers over the top, followed by additional fresh herbs like dill and chives.

          Final Touches: Add some microgreens or arugula around the perimeter of the platter for a pop of color and freshness.

            - Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4

              - Presentation Tips: Serve chilled on a platter with a lemon wedge on the side for extra zest. A light sprinkle of sea salt on top just before serving can elevate the flavors beautifully!