5 Reviews of Smoked Salmon Carpaccio With Extra Virgin Olive Oil and Lemon

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: Annacia

On Mar 29, 2007

Simple, elegant and delicious. This is a lovely recipe that is a grand appetizer or light lunch. I didn't have any fresh parsley and didn't want to use dried here. I didn't add the pepper so that DH would eat it too but added it to my portion. Yumm.

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: 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: 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!!!