Smoked Salmon Carpaccio Recipe

Time30m

Serves2

Scottish Salmon, olive oil and capers, toast points.

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Ingredients

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1
Slice the Salmon
Using a sharp knife, thinly slice the Scottish salmon into carpaccio-style pieces, about 1/8 inch thick. Arrange the slices on a large serving plate in a single layer.
2
Drizzle with Olive Oil
Evenly drizzle the olive oil over the arranged salmon slices. Ensure every piece gets a touch of the oil for flavor.
3
Add Capers and Lemon
Sprinkle the capers over the salmon. Squeeze the juice of half a lemon over the dish, and reserve the other half for serving.

4
Prepare the Baguette
Slice the baguette diagonally into 1/2 inch thick slices.
5
Butter the Toast Points
Spread butter on one side of each baguette slice.
6
Toast the Slices
Heat a skillet over medium heat and place the buttered baguette slices butter-side down. Toast until golden brown, about 2-3 minutes per side.

7
Plate and Serve
Serve the smoked salmon carpaccio with the toasted baguette points on the side. Garnish with additional lemon wedges for squeezing over the salmon.