A classic brunch dish, salmon carpaccio with lemon dressing is one of the easiest elegant dishes you can lay on your table. Full of flavour, it’s always a favourite for the sophisticated palate. Delicious, simple, and timeless!
Salmon carpaccio with lemon dressing
- 45ml (3 tbsp) olive/avocado oil
- 60ml (¼ cup) capers, rinsed
- 500g smoked salmon, thinly sliced
- juice of 1 lemon
- 80ml (1/3 cup) olive oil
- 2,5ml (½ tsp) sugar
- salt, to taste
Heat the oil in a pan and fry the capers, tossing until they are crispy, about 2 minutes.
Place the salmon on a serving plate and top with the capers.
Mix together the dressing ingredients and drizzle over the salmon to serve.