Tomato & Smoked Salmon Carpaccio


  • Toasted olive or rosemary bread, for serving
  • 1 tablespoon drained tiny capers
  • Freshly ground black pepper, to taste
  • Coarse (kosher) salt, to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 large ripe heirloom tomatoes (about 1 ¼ pounds), very thinly sliced crosswise
  • ¼ pound thinly sliced Nova Scotia smoked salmon (or more, if you prefer)

1. Spread the salmon slices out on a dinner plate or an oval plate (7x12 inches). 2. Cover the salmon with the tomato slices. Drizzle with the olive oil. 3. Just before serving, sprinkle the tomatoes with salt, pepper and the capers. Serve immediately with the toasted bread.

View full recipe at SpringPad


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