Salmon Carpaccio with Herbed Olive Oil, Capers and Crostini - Moro Olive Oil

Ingredients

• Lunch , Dinner
• 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
• 1 baguette, foccacia or ciabatta bread
• Moro Extra Virgin Olive Oil spray, as needed
• sea salt and freshly cracked black pepper, to taste
• 01 Mix Moro Primero Extra Virgin Olive Oil, herbs and lemon juice together in a screw-top jar and shake to combine.
• 02 Finely slice salmon across the grain and arrange on serving plates in an overlapping pattern.
• 03 Just before serving, dress rocket with a little Herbed Olive Oil and season to taste.
• 04 Season salmon with salt and pepper, drizzle with remaining Herbed Olive Oil and garnish with capers and rocket.
• 05 Serve with Crostini.
• 01 Finely slice bread and arrange on an oven tray.
• 02 Spray lightly on both sides with Moro Extra Virgin Olive Oil spray and grill for 1-2 minutes on each side until toasted.
• 03 Crostini can be made up to 2 hours in advance and stored in an airtight container until required.