Name: Salmon capers crispy
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Modern French
Ingredients: 1 tablespoon of freshly squeezed lemon juice.; 1 teaspoon of grainy Dijon mustard.; 1 minced garlic clove.; ¼ cup of extra virgin olive oil.; 1 small shallot, halved and thinly sliced.; 1 teaspoon of cassava flour.; 2 tablespoons of drained capers.; 2 tablespoons of olive oil for frying.; 225 g of thinly sliced smoked salmon.; 1 tablespoon of chopped fresh chives.; Freshly ground black pepper.; Crostinis to serve.

Thinly sliced smoked salmon topped with capers and chives, served with bread slices. | tastyhush.com

My smoked salmon carpaccio always wows guests at dinner parties. Silky salmon slices topped with crunchy capers and fresh herbs make for an elegant starter with vibrant flavors. What really makes this dish special is how all the textures and tastes work together.

Why you'll love this dish

I'm crazy about how the smoky taste of salmon pairs with the salty crunch of fried capers. The herb dressing adds freshness that makes every bite amazing. When friends drop by, I can throw this together quickly, and its restaurant-quality look never fails to impress everyone.

What you'll need

For the dressing: I mix up a finely diced shallot, chopped garlic clove, my favorite olive oil, whole grain mustard and fresh lemon juice.
The crunchy capers: Two tablespoons of capers lightly coated in cassava flour turn into delicious crispy little bites.
The salmon: 250g of top-quality smoked salmon cut into 5cm pieces.
The garnish: Fresh dill, cracked pepper and a few croutons on the side.

How I make it

The perfect dressing: I start by whisking together my shallot, garlic, olive oil, mustard and lemon. I let the flavors blend for a few minutes.
The crunchy capers: My favorite part is turning plain capers into golden nuggets. A light flour coating and a quick fry until they're golden brown does the trick.
Putting it all together: I carefully arrange my salmon slices, pour my tasty dressing over them, sprinkle with crispy capers and finish with dill and pepper. A few croutons on the side and it's good to go.

Plate of smoked salmon topped with capers, shallots and chives, drizzled with olive oil. | tastyhush.com

Extra tips

This dish tastes best when served right away. I like to pair it with a crisp white wine or lemon sparkling water. If you need to prep ahead, keep the dressing and crispy capers separate until the last minute to keep everything perfectly textured.

Frequently Asked Questions

→ Can I make this dish ahead of time?: You can prepare the sauce and fry the capers beforehand. Assemble the carpaccio just before serving to keep it fresh and crispy.
→ How can I get crispy capers?: Make sure to drain and pat the capers dry before tossing them lightly in flour. Use hot oil, but don’t overheat it to avoid burning.
→ What type of salmon should I use?: Choose high-quality smoked salmon that’s thinly sliced. Scottish or Norwegian salmon works best for great flavor.
→ What can I use instead of crostinis?: You could swap crostinis with grilled country bread or blinis. For a lighter option, serve the carpaccio on its own.
→ How do I store leftovers?: It’s best to enjoy carpaccio the same day. If needed, keep the salmon and dressing in separate containers in the fridge and combine them before eating.

Salmon capers crispy

A delicate smoked salmon carpaccio paired with crunchy capers and a tangy herb-infused dressing. A flavorful, sophisticated starter.

Prep Time

15 Minutes

Cook Time

5 Minutes

Total Time

20 Minutes

By: Maria

Category: Seafood

Difficulty: Intermediate

Cuisine: Modern French

Yield: 4 Servings (4 servings)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 1 tablespoon of freshly squeezed lemon juice.

02 1 teaspoon of grainy Dijon mustard.

03 1 minced garlic clove.

04 ¼ cup of extra virgin olive oil.

05 1 small shallot, halved and thinly sliced.

06 1 teaspoon of cassava flour.

07 2 tablespoons of drained capers.

08 2 tablespoons of olive oil for frying.

09 225 g of thinly sliced smoked salmon.

10 1 tablespoon of chopped fresh chives.

11 Freshly ground black pepper.

12 Crostinis to serve.

Instructions

Step 01

Whisk together all the sauce ingredients in a bowl—olive oil, lemon juice, mustard, garlic, and shallot. Stir well until combined, then set aside.

Step 02

Put the flour in a small bowl, toss the drained capers in, and make sure they’re coated evenly.

Step 03

Heat olive oil in a small skillet over medium heat. Once hot, fry the capers for about 3 minutes or until crispy and golden. Drain on a piece of paper towel.

Step 04

Slice the smoked salmon into 2-inch pieces and lay them out in a single layer on a serving plate.

Step 05

Drizzle the prepared sauce over the salmon evenly. Scatter the fried capers on top and finish it off with fresh chives and some black pepper.

Notes

This dish works great as an appetizer or light snack to wow your guests.

Make sure the capers are thoroughly dried before frying for the perfect crunch.

Tools You'll Need

Small skillet.

Paper towel.

Serving dish.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Fish (salmon).
Mustard.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 280
Total Fat: 22 g
Total Carbohydrate: 4 g
Protein: 18 g

Fresh marine delight