Smoked Salmon Carpaccio Recipe
crostini, crème fraiche, capers, minced onions
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Crostini
Preheat the oven to 180°C (350°F). Arrange the crostini on a baking sheet and lightly drizzle with olive oil. Toast in the oven for about 5-7 minutes or until golden and crisp. Remove and let cool.
- 2
Assemble the Carpaccio
On a serving platter, arrange the smoked salmon slices in a single layer. Drizzle with lemon juice and season with salt and black pepper to taste.
- 3
Add Toppings
Dollop the crème fraîche evenly over the smoked salmon. Sprinkle with minced onions, capers, and fresh dill.
- 4
Serve
Serve immediately with the toasted crostini on the side for guests to enjoy the carpaccio.