Best Tomato Smoked Salmon Carpaccio Recipes

Smoked Salmon Carpaccio With Extra Virgin Olive Oil and Lemon image

Provided by Chef floWer

Categories Australian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

350 g smoked salmon, thinly sliced
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 small red onion, finely chopped
2 teaspoons capers, baby size and drained
1 tablespoon flat leaf parsley, fresh, roughly chopped
1/8 teaspoon ground black pepper, freshly ground
1 teaspoon capers, baby size and drained

Steps:

To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
Arrange smoke salmon on serving plates.
Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.

Nutrition Facts : Calories 231.9, Fat 17.3, SaturatedFat 2.7, Cholesterol 20.1, Sodium 750.5, Carbohydrate 2.6, Fiber 0.4, Sugar 0.9, Protein 16.3

Smoked Salmon and Apple Carpaccio image

Provided by Giada De Laurentiis

Categories appetizer

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 6

6 (1/4-inch thick) slices rosemary or olive bread, quartered
6 ounces Nova Scotia smoked salmon
1 small green apple, such as Granny Smith, halved and cut into very thin slices
1 tablespoon capers, rinsed and drained
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Place the bread on a baking sheet in a single layer. Bake for 10 to 12 minutes until lightly brown and crisp. Cool to room temperature, about 10 minutes.
Arrange the smoked salmon in a single layer on a serving platter. Lay the apple slices on top. Sprinkle the capers over the salmon and apple slices. Drizzle with olive oil and season with salt and pepper, to taste. Serve with the toasted bread.

Smoked Salmon and Frisee Carpaccio image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 apple, such as Granny Smith or honey crisp, peeled, cored, and coarsely chopped
3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 tablespoons maple syrup
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large or 2 small heads frisee lettuce, torn
1 large avocado, peeled, seeded, and cut into 1/2-inch cubes
1/2 cup chopped walnuts, toasted ( see Cook's Note)
8 ounces smoked salmon

Steps:

For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Tomato & Smoked Salmon Carpaccio image

Provided by Sheila Lukins

Number Of Ingredients 7

1/4 pound thinly sliced Nova Scotia smoked salmon (or more, if you prefer)
2 large ripe heirloom tomatoes (about 1 1/4 pounds), very thinly sliced crosswise
2 tablespoons extra-virgin olive oil
Coarse (kosher) salt, to taste
Freshly ground black pepper, to taste
1 tablespoon drained tiny capers
Toasted olive or rosemary bread, for serving

Steps:

1. Spread the salmon slices out on a dinner plate or an oval plate (7x12 inches).
2. Cover the salmon with the tomato slices. Drizzle with the olive oil.
3. Just before serving, sprinkle the tomatoes with salt, pepper and the capers. Serve immediately with the toasted bread.