Description
This appetizer features silky smoked salmon, a bright lemon shallot dressing, and crispy capers for texture contrast.
Ingredients
- 1 small shallot thinly sliced
- 1 garlic clove minced
- 1 teaspoon whole grain mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons drained capers
- 1 teaspoon cassava flour
- 2 tablespoons extra virgin olive oil
- 1 half pound smoked salmon sliced or torn into bite size pieces
- 1 tablespoon chopped fresh dill plus more for garnish
- Freshly ground black pepper to taste
- Crackers or sliced toasted bread for serving
Instructions
- Combine shallot, garlic, mustard, and lemon juice in a small bowl. Stir well and set aside.
- Pat capers dry with a paper towel. Toss them with cassava flour until lightly coated.
- Heat olive oil in a small skillet over medium heat. Add capers and cook for about 3 minutes, stirring occasionally, until crisp and lightly golden. Transfer capers to a paper towel lined plate.
- Arrange smoked salmon pieces in a single layer on a serving platter.
- Spoon the dressing evenly over the salmon.
- Top with crispy capers, fresh dill, and black pepper.
- Serve immediately with crackers or toasted bread.
Notes
- Serve chilled salmon with freshly made warm capers for texture and flavor contrast.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Appetizer
- Method: No Cook
- Cuisine: General