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Tomato & Smoked Salmon Carpaccio

['1/4 pound thinly sliced Nova Scotia smoked salmon (or more, if you prefer)', '2 large ripe heirloom tomatoes (about 1 1/4 pounds), very thinly sliced crosswise', '2 tablespoons extra-virgin olive oil', 'Coarse (kosher) salt, to taste', 'Freshly ground black pepper, to taste', '1 tablespoon drained tiny capers', 'Toasted olive or rosemary bread', 'for serving']

1. Spread the salmon slices out on a dinner plate or an oval plate (7x12 inches).
2. Cover the salmon with the tomato slices. Drizzle with the olive oil.
3. Just before serving, sprinkle the tomatoes with salt, pepper and the capers. Serve immediately with the toasted bread.

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