Neal, one of our team members, says: Carpaccio traditionally uses raw meat as the base and no cream cheese, but this appetizer brings those afraid of raw meat to the party…. And who doesn’t like cream cheese!
1-2 7.5oz tubs of whipped cream cheese
8 oz smoked salmon (prefer Trader Joe’s)
1-2 shallots, thinly sliced
1 small jar of capers
Olive Oil to drizzle (prefer Golden Selection from Calandro’s)
Chopped arugula to taste
1/2 fresh lemon
1. Thinly Spread 1or 2 packages of cream cheese on a cheese board or decorative platter, depending on size.
2. Add thinly sliced smoked salmon over the cream cheese, but do not cover the entire board. Enough to have a piece of salmon per cracker.
3. Add drained capers
4. Add thinly sliced shallots
5. Add freshly cracked peppercorn medley or cracked black pepper & cracked sea salt to taste over the spread.
6 sprinkle chopped arugula over the top
7 drizzle GOOD olive oil over top
8 squeeze half of a lemon over top
Serve with water crackers. Use cheese spreader to scoop onto crackers.
Variation: Chop the salmon in food processor, spread over cream cheese, top with remaining ingredients (used Sal’s Sicilian Seasoning instead of peppercorn) and voila! Have a great layer salmon dip! It is oh so good… either way!
