alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Home  >  Inspire & Create  >  Christmas  >  Curtis Stone’s Smoked Salmon Carpaccio


RECIPE

Curtis Stone’s Smoked Salmon Carpaccio

Prep

15 mins


Cooking

-


Difficulty

Easy


Serves

8

Curtis Stone’s Smoked Salmon Carpaccio

Ingredients

  • cup (125ml) extra virgin olive oil
  • cup finely chopped fresh flat-leaf parsley
  • cup finely chopped fresh dill
  • tbs finely chopped shallots
  • tbs chopped drained baby capers
  • lemon, zest finely grated, juiced
  • slices smoked salmon (400g)
  • baby rocket leaves
  • radishes, thinly sliced
  • celery heart stalks, thinly sliced

Method

  1. In a medium bowl, mix oil, parsley, dill, shallots, capers, lemon zest and 2 tbs of the lemon juice. Season the salsa verde with salt and pepper.
  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.
Shop recipe