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Smoked Salmon Carpaccio

This beautiful starter speaks to one’s heart. With a solid dose of salmon and a stunning array of little vegetables, it’s a delicious dish for Valentine’s Day.
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Servings: 6
Ingredients Method Notes

Ingredients
  

Silky pea puree
  • 2 cups frozen peas thawed
  • ¼ cup low-sodium vegetable stock
  • 1 tablespoon lemon juice
  • ¼ cup chopped Italian parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon unsalted butter softened
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
Smoked salmon carpaccio
  • ¼ pound thick asparagus spears about 6
  • 2 small green zucchinis or cucumbers
  • 1 8 ounce package cold-smoked sliced salmon
  • ½ cup frozen peas thawed, for garnish
  • 1 tablespoon capers drained and rinsed, for garnish
  • Fresh dill, lemon zest, and pea tendrils for garnish

Method
 

  1. In high-speed blender, add pea puree ingredients. Pulse mixture until blended, scraping down sides of blender with a spatula. Continue to blend until a smooth puree is formed. It needs to be thick enough to hold its shape when dolloped or smeared onto serving plates. To ensure silky-smooth finish, press pea puree through a sieve into a bowl. Add more seasonings, to taste, if you wish.
  2. Trim stems of asparagus spears. Using vegetable peeler, shave spears into long strips. Set aside. Shave unpeeled zucchini or cucumbers into long strips.
  3. Artfully arrange 2 or 3 pieces of smoked salmon shaped into rosettes onto each of 8 individual salad serving plates. Intersperse with shavings of asparagus and curls of zucchini or cucumber. Stud plates with a few peas and some capers. Dollop with pea puree and garnish with dill and pea tendrils.

Notes

Each serving contains: 98 calories; 9 g protein; 3 g fat (1 g sat. fat); 10 g total carbohydrates (4 g sugar, 4 g fiber); 658 mg sodium