Smoked Salmon Carpaccio with Horseradish Cream

Carpaccio

• 2 packages (approx. 400g) Canada Smoked Fish Apple Cider Smoked Salmon

• 4 tbsp capers, drained

• 4 tbsp extra virgin olive oil

• 1 small fennel bulb, thinly sliced (reserve fronds for garnish)

• 2 Honeycrisp apples, thinly sliced

• 1 cup arugula

• 1 large lemon, juiced

• ½ red onion, minced

• Fresh cracked black pepper, to taste

• Lemon wedges, for serving

• Fresh crostini, optional for serving

Horseradish Cream

• ½ cup sour cream

• 3 tbsp prepared horseradish, drained (adjust to taste)

• 1 tbsp mayonnaise

• 1 tsp apple cider vinegar

• ¼ tsp salt (optional)

• ⅛ tsp black pepper

• 1 tbsp fresh chives, finely chopped

1. Make the Horseradish Cream

In a small bowl, combine sour cream, horseradish, mayonnaise, vinegar, salt, pepper, and chopped chives. Mix well and chill until ready to use.

2. Plate the Carpaccio

1. Arrange slices of smoked salmon in a circular pattern on a serving platter or individual plates.

2. Alternate with thin slices of fennel and apple around the salmon.

3. Drizzle olive oil and half of the lemon juice over the plate.

4. Sprinkle with minced red onion, capers, and fresh cracked pepper.

5. Dress arugula with the olive oil and the remaining 2 tbsp of lemon juice.

6. Top with arugula and garnish with fennel fronds.

7. Finish with a generous drizzle of horseradish cream.

3. Serve

Serve immediately, chilled, with fresh lemon wedges and crostini or crackers if desired.

Tip: To keep the apples from browning, toss the slices in some lemon juice before plating.