Salmon Capers Crispy Touch (Print Version)
# Ingredients:
01 -
1 small shallot, halved and finely sliced.
02 -
1 minced clove of garlic.
03 -
ΒΌ cup of extra virgin olive oil.
04 -
1 teaspoon of whole-grain Dijon mustard.
05 -
1 tablespoon of freshly squeezed lemon juice.
06 -
2 tablespoons of drained capers.
07 -
1 teaspoon of cassava flour.
08 -
2 tablespoons of olive oil for frying.
09 -
225 g of thinly sliced smoked salmon.
10 -
1 tablespoon of chopped fresh chives.
11 -
Freshly ground black pepper.
12 -
Crostini for serving.
# Instructions:
01 -
Combine the sauce ingredients in a bowl (shallot, garlic, olive oil, mustard, lemon juice) and whisk until smooth. Set aside.
02 -
Toss the drained capers in a little cassava flour in a small dish.
03 -
Heat olive oil in a small pan over medium. Add the flour-coated capers and cook until they're golden and crisp (about 3 minutes). Drain them on a paper towel.
04 -
Cut the smoked salmon into 5 cm slices and spread them in a single layer on a large serving plate.
05 -
Drizzle the salmon with your sauce. Top it with fried capers, followed by fresh chives and some black pepper.
# Notes:
01 -
This is a great starter or appetizer to wow your guests.
02 -
Be sure to dry the capers well before frying so they turn out nice and crispy.