Tomato & Smoked Salmon Carpaccio

Tomato & Smoked Salmon Carpaccio
Photo by Steven Mark Needham


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

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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