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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.
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