Tomato & Smoked Salmon Carpaccio

Tomato & Smoked Salmon Carpaccio
Photo by Steven Mark Needham


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

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


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