Author Notes: Pierino felt that he owed food52 a clear and concise recipe after the debacle of his minestra. The dish works but the writing was awful, coming directly on the heals of a long flight from Chicago (written on board) and cooked almost al minute. Let’s just say corners were cut. But…this is clean and simple. And it’s a continuation of the caper discussion. Drbabs, this one is for you and your caper hating life partner. —pierino
Serves: 2
Ingredients
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4
ounces best quality smoke salmon (as in wild caught Alaskan)
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1
biggish heirloom tomato
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1/4
cup salt packed capers (rinsed)
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1/4
cup red onion, chopped
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1
ripe avocado
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cracked black pepper
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lemon juice
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fleur de sel
Directions
- Work quickly, but begin by rinsing your capers in cold water.
- Chop the red onion into small bits.
- Slice the tomato and hit with some salt and pepper.
- Carefully slice your avocado into “medallions” and squirt some lemon juice on, which will help them not to darken.
- Arrange your salmon slices on your serving plates, with the tomato; chopped onions and capers on top of salmon. Avocado on the side. Fleur de sel to finish it all up.