Tomato & Smoked Salmon CarpaccioSteven Mark Needham
The trick to this tasty combo is slicing the tomatoes ultra-thin. For added ease, buy presliced salmon at the supermarket.
Ingredients
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
Preparation
Step 1
1. Spread the salmon slices out on a dinner plate or an oval plate (7x12 inches).
Step 2
2. Cover the salmon with the tomato slices. Drizzle with the olive oil.
Step 3
3. Just before serving, sprinkle the tomatoes with salt, pepper and the capers. Serve immediately with the toasted bread.
Nutrition Per Serving
Nutritional analysis per serving (without the bread): 110 calories
4 g carbohydrate
6 g protein
8 g fat
5 mg cholesterol
#### Nutritional analysis provided by PARADE
