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Print this Recipe    Smoked Swordfish

Swordfish Carpaccio (Cold appetizer)
(4 people serving)

8 ounces smoked swordfish
1 to 2 tablespoons fresh lemon juice (or to taste)
1 tablespoon extravirgin olive oil
1/4 red onion, minced (about 2 tablespoon)
1 tablespoon drained capers (little capers)
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped parsley
Salt and freshly ground black pepper
4 lemon wedges for garnish

Slice the fish across the grain as thinly as possible. Places the
slices between two sheets of plastic wrap and gently flatten with
the side of a meat cleaver to get paper-thin slices.

Use this slices to carpet 4 dinner plates, inverting the fish slices
onto the plate and peeling off the sheet of plastic wrap.

Drizzle the lemon juice and olive oil over the fish and season with
salt and pepper. Sprinkle the onion, capers, chives, and parsley
on top. Gently pat the fish with your finger to work in flavorings.
Garnish each plate with lemon wedges and serve at once.

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