Spicy Smoked Salmon Carpaccio with Capers Herbs & Peach Cider Vinaigrette
- Kievonna
- May 24
- 2 min read
Updated: May 29
A delicate, elegant plate meant to be savored slowly, each bite a kiss of smoke, spice, and brightness.
This night, I wanted something a little smoky. A little sharp. A little low-effort but still luxurious.
It was one of those, 'I'm not interested in standing over the stove but I want something delicious and just as filling' kind of nights.
Opened the fridge to forage for random ingredients and made this up on the fly. A Spicy Smoked Salmon Carpaccio was born. I didn't have fresh chives, so I improvised. I soaked dried chives and parsley in an olive oil and salt bath. I let it marry for about an hour so they'd soften, before using it to create my vinaigrette.
If you like smoked salmon, this one's for your notes app. Not the pinterest board where you save all of the summer recipes you'll never try.
It's spicy, salty, acidic, briny, tender. The kind of recipe that makes you feel like you're accomplishing alot, even if you didn't do much.
A soft girl dinner for the slightly dramatic, slightly feral, and deeply elegant woman inside me. This makes a great appetizer too - just remember to make enough to share.
Ingredients
6 oz thinly sliced smoked salmon
1 small shallot, thinly sliced into rings
1 red chili pepper, thinly sliced
1 tbsp capers (this is me being modest)
1 tsp caper brine
Italian parsley leaves
For the Dressing
3 tbsp extra virgin olive oil
1 tbsp peach cider vinegar
1 small clove garlic, finely minced
1/2 tsp dried chives
1/2 tsp dried parsley
Pinch of sea salt
Cracked black pepper, to taste
Instructions
Arrange smoked salmon slices on a chilled plate, gently pressing them flat to create an even layer.
Whisk olive oil, peach cider vinegar, garlic, dried herbs, salt, and cracked pepper. Drizzle over salmon.
Top with sliced shallots, red chili, capers, and a splash of caper brine. Garnish with Italian parsley.
Serve immediately with crusty bread, crostini, or crackers.
If you try this recipe, leave a comment. I’d love to know what you think about it. Enjoy!
Hey Kie! This look good, im going to try this