Name: Curtis Stone's smoked salmon carpaccio
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 125ml olive oil; 82.50 ml finely chopped fresh flat-leaf parsley; 62.50 ml finely chopped fresh dill; 40.00 ml finely chopped shallots; 20.00 ml chopped drained baby capers; 1 lemon, zest finely grated, juiced; 400g salmon; 80g baby rocket leaves; 2 radishes, thinly sliced; 2 celery heart stalks, thinly sliced

Curtis Stone's smoked salmon carpaccio

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Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Try Curtis Stone's quick and elegant smoked salmon appetizer. Ready in just 15 minutes!

Ingredients:

125ml olive oil
82.50 ml finely chopped fresh flat-leaf parsley
62.50 ml finely chopped fresh dill
40.00 ml finely chopped shallots
20.00 ml chopped drained baby capers
1 lemon, zest finely grated, juiced
400g salmon
80g baby rocket leaves
2 radishes, thinly sliced
2 celery heart stalks, thinly sliced

Instructions:

Combine oil, parsley, dill, shallots, capers, lemon zest, and 2 tablespoons lemon juice in a bowl. Season with salt and pepper to make salsa verde.
Place 2 slices of smoked salmon on each of 8 starter or salad plates. Top the smoked salmon with rocket. Drizzle salsa verde over the rocket and garnish with radish and celery before serving.

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