Printable Recipe: Smoked Salmon and Green Apple Carpaccio

Smoked Salmon and Green Apple Carpaccio

This is a Giada De Laurentiis recipe, and is one of my very favorite summer appetizer recipes. It's fresh and cool and easy to put together. But the flavors are bright and really interesting. It's best served with thin, toasted slices of a rosemary bread, but if you don't have that you can use slices of ciabatta bread drizzled with a bit of rosemary oil and baked in the oven until crisp. Delicious either way!

Ingredients:
6 oz. smoked salmon
1 small Granny Smith apple
1 tbsp. capers, drained
Extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste

Instructions: 1. If your salmon doesn't come pre-sliced, cut it into very thin slices.

2. Cut the apple in half, remove the core, and slice very, very thin.

3. On a pretty serving platter, alternate even-sized slices of apple and salmon. Sprinkle capers over.

4. Drizzle with a bit of olive oil. Sprinkle with salt and pepper to taste

5. Serve this summer appetizer recipe cold (keep on a tray with ice if necessary). 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, to taste. Serve with the toasted bread.