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. I like to arrange the salmon and apples on a platter and let guests pile them onto slices of bread themselves; the color of the salmon is simply stunning next to the green apples, which also contribute crunch and freshness.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Place an oven rack in the center of the oven and preheat the oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
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.
