Tomato & Smoked Salmon Carpaccio

Tomato & Smoked Salmon Carpaccio
Photo by Steven Mark Needham


  • 2 large ripe heirloom tomatoes (about 1 1/4 pounds)
  • Coarse (kosher) salt
  • ¼ pound thinly sliced Nova Scotia smoked salmon
  • 1 tablespoon tiny capers
  • olive or rosemary bread
  • 2 tablespoons extra-virgin olive oil
  • freshly ground black pepper

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 Epicurious


Best Wine Deals

See More Deals

Snooth Media Network