Tomato & Smoked Salmon Carpaccio

Ingredients for Tomato & Smoked Salmon Carpaccio

• 110g thinly sliced Nova Scotia smoked salmon (or more, if you prefer)

• 2 large ripe heirloom tomatoes (about 575g), very thinly sliced crosswise

• 2 tablespoons extra-virgin olive oil

• Coarse (kosher) salt, to taste

• Freshly ground black pepper, to taste

• 1 tablespoon drained tiny capers

• Toasted olive or rosemary bread, for serving

How to make Tomato & Smoked Salmon Carpaccio

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.