Salmon Carpaccio with Herbed Olive Oil, Capers and Crostini

Serves 6
Preparation time 15 minutes

Ingredients

Tick off the ingredients as you buy them

1/3 cup Moro Primero Extra Virgin Olive Oil
1 tablespoon finely chopped continental parsley
1 tablespoon finely chopped chives
1 tablespoon finely chopped dill
1 tablespoon lime or lemon juice
500g sushi-grade salmon fillets, skinned, bones removed
sea salt flakes and freshly cracked black pepper, to taste
1 ½ tablespoons baby capers
80g baby rocket leaves
Crostini, for serving

Mix Moro Primero Extra Virgin Olive Oil, herbs and lemon juice together in a screw-top jar and shake to combine. Finely slice salmon across the grain and arrange on serving plates in an overlapping pattern.

Just before serving, dress rocket with a little Herbed Olive Oil and season to taste. Season salmon with salt and pepper, drizzle with remaining Herbed Olive Oil and garnish with capers and rocket.
Serve with Crostini.

Crostini

Serves 6

1 baguette, foccacia or ciabatta bread
Moro Extra Virgin Olive Oil spray, as needed
sea salt and freshly cracked black pepper, to taste

Finely slice bread and arrange on an oven tray. Spray lightly on both sides with Moro Extra Virgin Olive Oil spray and grill for 1-2 minutes on each side until toasted. Crostini can be made up to 2 hours in advance and stored in an airtight container until required.