SMOKED SALMON CARPACCIO WITH BASIL & LEMON
MAKES 4 SERVINGS 1 cup packed fresh basil leaves 1/3 cup olive oil finely grated zest and juice of 1 lemon pinch salt
300 g sliced smoked salmon
1/4 cup crumbled goat cheese 1/4 red onion, cut in very thin slices
2 tbsp pine nuts, toasted microgreens (optional) pepper In food processor, blend basil, olive oil, lemon juice and salt until smooth; set aside. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)
Arrange smoked salmon slices on serving platter. Top with goat cheese, onion and pine nuts. Drizzle with a quarter of the reserved basil oil. Sprinkle with lemon zest, and microgreens, if using. Season with pepper. Serve with remaining basil oil, and sliced baguette, if desired.
PER SERVING about 315 cal, 16 g pro, 27 g total fat (5 g sat. fat), 2 g carb (1 g dietary fibre, 1 g sugar), 25 mg chol, 1,500 mg sodium, 1.2 mg iron.