Danish · Denmark
Smoked Salmon with Caper and Lemon
A simple and elegant dish of smoked salmon topped with capers and lemon zest.
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Ingredients
Method
- Place the smoked salmon on a serving plate.
- Sprinkle capers over the salmon.
- Zest the lemon and scatter over the dish.
- Drizzle with olive oil and season with salt and pepper.
- Garnish with fresh dill and serve immediately.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
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