The weather in Los Angeles has been a little wacky lately. We went from an early heat wave, to a nice cool down, back to another heat wave, then a couple chilly/gloomy days… and now back to sunshine and heat? So confusing and a little annoying…can’t we just have sunshine and warm weather, with a light breeze?! Or better yet cloudy days with a light breeze?! I love overcast type days…I know, it’s a little weird, but there’s something about a sunny day covered by big fluffy clouds that actually gets me motivated to get out of the house and be productive…again, I’m a huge weirdo, I know.
Anyway, like most people the weather can affect the way I eat. On a freezing cold day, I yearn for a steaming hot bowl of spicy soup, preferably with dumplings or noodles. On a sweltering summer day all I want is tons of watermelon and otter pops…no fancy pants popsicles or fun/unique ice cream flavors…just otter pops, preferable the orange and cherry flavors.
Today’s recipe is one of my favorite things in the whole world…but sprinkled with crack…food crack. I love really tasty cold smoked salmon. I can eat it plain, on some avocado toast, on a bagel with a healthy amount of schmear, capers and red onions, or stirred into scrambled eggs. One of my favorite ways to eat it though is carpaccio-style, loaded with lots of different, yummy things. I love the added sweetness and crunch the apple gives to this dish along with the great flavors and texture the crushed pistachios bring. This is so quick and easy to put together and you can easily adjust it to your preferred taste. This is also one of those dishes I crave all year long. I love eating it carpaccio style during the hot, summer months, but then also love eating this mix stuffed into a pita pocket with some arugula during cooler months, when I’m looking for something a little hearty. In need of a super quick and easy appetizer for your next get together? Well here you go! :) Enjoy! xx, Jenny
Smoked Salmon Carpaccio
Serves 3 to 4
10 ounces cold smoked salmon, thinly sliced
1/2 sweet and crunchy apple (such as gala, pink lady, etc), thinly sliced
3 radishes, thinly sliced
1/4 fennel head, thinly sliced
1/4 red onion, thinly sliced
1 1/2 tablespoons capers
½ cup crushed pistachios
1/3 cup crème fraiche, optional
1. Lay smoked salmon, flat onto a platter, in a single layer.
2. Top by scattering remaining ingredients over salmon, one at a time, making sure the pistachios are added last.
3. Top with a light drizzle of crème fraiche, if using. Season with salt and pepper and serve.