Curtis Stone's smoked salmon carpaccio

In just 15 minutes you can whip up this impressive seafood starter. Bursting with fresh flavour, it’s a great addition to your Christmas menu.

8

15m

0m

Ingredients

  • 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 tbs finely chopped shallots
  • 1 tbs 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 the oil, parsley, dill, shallots, capers, lemon zest and 2 tbs 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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.