Smoked Salmon Carpaccio (2 Ways)

Steps

1. 1Traditional
2. 2Arrange ½ pound center-cut smoked Atlantic salmon slices on chilled plates in a single layer.
3. 3Toss 2 cups baby arugula with 2 teaspoons freshly squeezed lemon juice divided2 tbsps extra virgin olive oil plus, and freshly cracked black pepper in medium bowl.
4. 4Sprinkle salmon with 1 small shallot finely diced, 2 tbsps capers drained and rinsed, 2 tablespoons pine nuts lightly toasted, and black pepper. Drizzle with remaining 1 tsp lemon juice and 1 tbsp olive oil.
5. 5Place mound of dressed arugula in center of each plate. Garnish with fresh dill and serve immediately with crackers or crostini.
6. 6Brown Butter-Ponzu Variation
7. 7Heat 4 tablespoons butter (1/2 stick) in heavy-bottomed pan over medium heat, whisking until golden-brown specks form and butter smells nutty, 3 to 4 minutes.
8. 8Remove from heat, cool 5 minutes, then whisk in 1 tablespoon ponzu dressing/sauce.
9. 9Arrange ½ pound smoked salmon on plates, top with 1 jalapeno pepper, thinly sliced, and drizzle with warm brown butter-ponzu sauce.