Smoked Salmon and Apple Carpaccio
6 (¼-inch-thick) slices rosemary or olive bread, quartered Juice of 1 lemon 1 small green apple, such as Granny Smith, halved, cored, and very thinly sliced 6 ounces Nova Scotia smoked salmon 1 tablespoon capers, rinsed and drained Olive oil, for drizzling Salt and freshly ground black pepper
Instructions:
When I go to a restaurant and want something light, I immediately look to the carpaccios and crudos, which often feature marinated raw fish. Smoked salmon can deliver the same light, clean flavors but without the worry of serving raw beef or fish at home.
- Place an oven rack in the center of the oven and preheat the oven to 400°F.
- Arrange 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.
- To prevent the apples from browning, in a small bowl, combine 2 cups water with the lemon juice. Add the apple slices and soak until ready to use. Drain and blot with paper towels just before using.
- 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. Serve with the toasted bread.