Smoked Salmon Carpaccio with Fried Capers and Herbs
15min · 6 servings INGREDIENTS FOR THE DRESSING: • ¼ cup good extra virgin olive oil • 1 clove garlic minced • 1 tablespoon fresh lemon juice • 1 teaspoon grainy dijon mustard • 1 small shallot halved lengthwise and thinly sliced into half moons FOR THE CRISPY CAPERS: • 2 tablespoons drained capers • 1 teaspoon cassava flour regular flour works too • 2 tablespoons extra virgin olive oil FOR THE SALMON: • ½ pound center-cut smoked Atlantic salmon *I get mine from the deli at Central Market • 1 tablespoon loosely chopped fresh dill or more to taste • freshly cracked black pepper for garnish • crostini for serving

The Defined Dish
We think you’ll love these