Castella Imports

Salmon Carapaccio


3 Vine-Ripened Tomatoes
1 Tsp. Castella Capers(rinsed and drained)
1 Tbsp. Chopped Dill
1 Lb. 2 Oz. Sashimi Salmon
1 Tbsp. Aegean Extra Virgin Olive Oil
1 Tbsp. Castella Lime Juice
1 Loaf Ciabatta Bread or bread of choice


  1. Cut across the base of the tomatoes. Place in a bowl and cover with boiling water. Leave to stand for 2-3 minutes, or until skin blisters. Drain, plunge into cold water, then drain and peel. Cut the tomatoes in half, scoop out the seeds with a teaspoon and dice the flesh. Place in a bowl and stir in the capers and dill.
  2. Using a very sharp knife, carefully slice the salmon into paper-thin slices, cutting across the grain. Divide the salmon equally among four plates, arranging in a single layer.
  3. Place a mound of the tomato mixture in the center of each plate. Whisk together the olive oil and lime juice, and season with salt and pepper. Drizzle over the tomato and salmon, and season with black pepper. Serve immediately with ciabatta bread or loaf of choice.

Serve 4 People

Courtesy of: Quick & Easy Appetizers