Curtis Stone's smoked salmon carpaccio

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Curtis Stone's smoked salmon carpaccio

Ingredients (10)

  • 1/2 cup (125ml) extra virgin olive oil
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh dill
  • 2 tbsp finely chopped shallots

  • 1 tbsp chopped drained baby capers
  • 1 lemon, zest finely grated, juiced
  • 16 slices smoked salmon (400g)
  • 80g baby rocket leaves
  • 2 radishes, thinly sliced
  • 2 celery heart stalks, thinly sliced

Method

  • Step 1 In a medium bowl, mix oil, parsley, dill, shallots, capers, lemon zest and 2 tablespoons of the lemon juice. Season the salsa verde with salt and pepper.
  • Step 2 Over each of 8 starter or salad plates, arrange 2 slices of smoked salmon. Arrange rocket over smoked salmon. Spoon over the salsa verde and top with radish and celery to serve.