Smoked Salmon and Apple Carpaccio

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Ingredients

  • 6 (1/2 cm thick) slices rosemary or olive bread, quartered
  • 170g smoked salmon
  • 1 small green apple, such as Granny Smith, halved and cut into very thin slices
  • 1 tbsp capers, rinsed and drained
  • Extra virgin olive oil, for drizzling
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Smoked Salmon and Apple Carpaccio

Place an oven rack in the centre of the oven. Preheat the oven to 200°C/gas mark 6.

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, season with salt and pepper, to taste and serve with the toasted bread.

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