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