Regal Smoked Salmon Carpaccio with Sourdough Crisps
- 100ml olive oil
- 2 Tbsp capers, drained
- 1 lemon, zest of
- 100ml lemon juice
- 1 tsp honey
- cracked pepper
- sea salt
- 400g Regal Smoked Salmon
- 1 large shallot, finely sliced
- 1 Tbsp fresh dill, chopped
- 8-12 slices sourdough
- 2 Tbsp olive oil
Heat 1 tablespoon of olive oil in a saute pan. Add the capers and fry for 2-3 minutes until they begin to bloom. Be careful as they can spit as they fry.
Place the remaining olive oil in a jar, add the lemon zest and juice, honey and a little cracked pepper and sea salt. Place the lid on top and shake until the dressing emulsifies.
Slice the Regal Salmon pieces in half and lay onto a serving plate. Scatter over shallots and dill and spoon over dressing. Cover with plastic wrap and refrigerator for 1 hour.
Heat the grill and line an oven tray with baking paper. Place the piece of sourdough on top and drizzle with olive oil. Season with sea salt. Grill the sourdough until golden, turn over and toast the other side. Serve alongside the salmon carpaccio.