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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (129g) Recipe makes 4 servings |
||
| Calories 231 | ||
| Calories from Fat 155 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.3g | 26% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 11.6g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 750mg | 31% | |
| Potassium 194mg | 5% | |
| Total Carbohydrate 2.6g | 0% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.0g | ||
| Protein 16.3g | 32% | |
Smoked Salmon Carpaccio With Extra Virgin Olive Oil and Lemon
By: Chef floWer
Mar 25, 2007
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
SERVES 4
Ingredients
- 350 g smoked salmon, thinly sliced
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 small red onion, finely chopped
- 2 teaspoons capers, baby size and drained
Garnish
- 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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- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Michelle Berteig
On Jun 8, 2008
Very easy to put together, elegant and delicious! I made half a recipe and did not use parsley as we don't care for it. Would make again. Made for ZWT4.
From: AmandaInOz
On Jun 4, 2007
I'm serving this as an appetizer tonight assuming I don't eat it all before my husband comes home. I really love the way the tartness of the lemon and the saltiness of the capers compliment the salmon. Perfect combination! Thanks!!
From: twissis
On Apr 2, 2007
This type dish is much-favored in Iceland as a buffet/party appy item + a starter course for special dinners at home & in all restaurants. It is often dressed in this fashion, but is usually served w/baguette slices, butter & a creamy mustard-dill sauce. While DH & I both prefer the use of olive oil, he is a purist when it comes to most other adds & I am not. I adore the addition of capers & onion, so we were both able to indulge our favorite ways w/this when I served it as part of his Welcome Home From Vienna dinner yesterday. The smoked salmon was sliced right from our freezer, the best way to get the paper-thin slices preferred. This is worth every star it got, so thx for your help making his homecoming spec. 
From: Abby Girl
On Sep 2, 2008
If you love smoked salmon, then when you try this you will think you have gone to heaven!!! I eyeball the amount of oil....which would probably be less oil and more capers (can't get enough of those!!) and lots of freshly ground pepper. Yummers!!!
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