Smoked Salmon Carpaccio with Fried Capers Delight

Ingredients

• 8 oz smoked salmon, thinly sliced
• 2 tablespoons capers, drained
• 1 4 cup fresh dill, finely chopped
• 1 4 cup fresh parsley, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 zest of 1 lemon
• 0 to taste sea salt
• 0 to taste freshly cracked black pepper
• 0 optional microgreens (for garnish)

Instructions

1. Start by preparing the fried capers. Heat 1 tablespoon of olive oil in a small skillet over medium heat.
2. Add the drained capers to the skillet and fry them for about 2-3 minutes, or until they become crispy. Stir occasionally to ensure even cooking. Once done, transfer them to a paper towel to drain excess oil and set aside.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, and a pinch of sea salt and black pepper. This will be the dressing that adds flavor to the carpaccio.
4. On a large serving platter, arrange the smoked salmon slices in a circular pattern, slightly overlapping them for an elegant presentation.
5. Drizzle the prepared dressing over the salmon, ensuring an even coating.
6. Sprinkle the fried capers evenly over the salmon.
7. Next, sprinkle the chopped dill and parsley over the top for a fresh herbaceous touch.
8. For added flair, garnish with microgreens if desired.
9. Serve immediately, and enjoy the delicate combination of flavors.