No secret around here that we loved smoked salmon! When I saw this recipe, I knew we had to try it. We've made it twice now.. once without the capers and once with. You def want to go with the crispy capers. Try it!
INGREDIENTS
FOR THE DRESSING:
¼ cup good extra virgin olive oil
1 clove garlic minced
1 tablespoon fresh lemon juice
1 teaspoon grainy dijon mustard
1 small shallot halved lengthwise and thinly sliced into half moons
FOR THE CRISPY CAPERS:
2 tablespoons drained capers
1 teaspoon cassava flour regular flour works too
2 tablespoons extra virgin olive oil
FOR THE SALMON:
½ pound center-cut smoked Atlantic salmon *I get mine from the deli at Central Market
1 tablespoon loosely chopped fresh dill or more to taste
freshly cracked black pepper for garnish
crostini for serving
INSTRUCTIONS
For the Dressing:
In a bowl, combine all the dressing ingredients and whisk until well combined. Set aside while you prepare the capers.
For the Crispy Capers:
In a small bowl, toss the drained capers in the cassava flour until evenly coated.
Heat a small nonstick skillet over medium heat with olive oil. When the skillet is hot, add the capers to the skillet and cook until golden brown and crisp, about 3 minutes, tossing half way through. Transfer the capers to a paper towel lined plate and let cool.
For the Smoked Salmon:
Cut the smoked salmon into 2-inch pieces and arrange on a large plate in a single layer.
Spoon the dressing over the salmon evenly. Next, top with crispy capers. Lastly, finish the dish with fresh dill and cracked pepper. Serve alongside crostini.
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