Carpaccio is a dish that originated in Veneto, Italy. The original preparation consisted of thinly sliced raw beef slices served with lemon juice, olive oil and shaved parmesan. The term carpaccio has later expanded to include all sorts of raw meat or fish preparations where the dressing on top consists of lemon juice and olive oil. Smoked salmon gets lightly marinated in a lemony-shallot dressing then topped with crispy pan-fried capers, and garnished with fresh dill.