Tomato Smoked Salmon Carpaccio Recipes

TOMATO & SMOKED SALMON CARPACCIO

Steps:

• 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.

SMOKED SALMON CHERRY TOMATOES

Steps:

• Cut a thin slice off each tomato top; scoop out and discard pulp. Invert tomatoes on paper towels to drain. In a large bowl, combine the salmon, onion, green pepper, salt and pepper. Spoon into tomatoes., In a small bowl, beat cream cheese and milk until smooth. Insert a star tip into a pastry or plastic bag. Pipe a small amount of cream cheese mixture onto tomatoes. Garnish with dill.

SMOKED SALMON CARPACCIO

Steps:

• First, lightly pickle the radish slices by putting them in a small bowl with the vinegar for at least 30 mins. Meanwhile, mix the horseradish with the whipped cream in a small bowl and season with salt.
• Lay 100g of the long salmon slices on 4 rectangular plates in a neat rectangle shape. Put 3 discs of beetroot on top of the salmon in different places. Arrange about 6 slices of the pickled radish around the salmon too. Add a few orange segments and some of the preserved lemon.
• Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it. Put 3 quenelles on each plate. Finally, scatter with the pea shoots, and drizzle over a little oil before serving.

SMOKED SALMON CARPACCIO WITH EXTRA VIRGIN OLIVE OIL AND LEMON

Steps:

• To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
• Arrange smoke salmon on serving plates.
• Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.