Smoked Salmon Carpaccio Recipe for an Easy Elegant Appetiser Made in Minutes
This smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re entertaining, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerating it, then pouring on the dressing just before serving. Provide toasted baguette slices and additional capers, pickles and dressing, so guests can customise their carpaccio.
Servings: 4
Calories: 287kcal
Ingredients
- 1 baguette , sliced and toasted
- 2 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
- ½ tsp whole grain mustard
- 1 tsp lemon juice
- ½ tsp salt
- 200 g smoked salmon pieces
- 1 tbsp capers
- 1 tbsp pickled shallots
- 2 tbsp fresh fragrant dill , chopped
Instructions
- Cut a baguette into 1cm wide slices, toast the pieces, and transfer to a basket or serving plate.
- Make the dressing in a small mixing jug with spout by whisking the extra virgin olive oil, cider vinegar, whole grain mustard, lemon juice, and salt until combined then set aside.
- On a large plate, arrange the smoked salmon pieces, and sprinkle with capers and pickled shallots. Refrigerate until you’re ready to serve.
- Just before serving, pour the dressing evenly over the smoked salmon, sprinkle on the fresh fragrant dill, and serve with toasted baguette slices so guests can help themselves.
Nutrition
Calories: 287kcal | Carbohydrates: 31g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 1137mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg