Tomato & Smoked Salmon Carpaccio
Photo by Steven Mark Needham
Ingredients
- freshly ground black pepper
- Coarse (kosher) salt
- 2 tablespoons extra-virgin olive oil
- 2 large ripe heirloom tomatoes (about 1 1/4 pounds)
- ¼ pound thinly sliced Nova Scotia smoked salmon
- 1 tablespoon tiny capers
- olive or rosemary bread
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.
Muscadet Wines from Loire
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