Smoked Salmon with Crispy Capers
Hors d'oeuvres are an ever popular holiday and party item. You can never be too rich, too thin or have enough hors d'oeuvre recipes. The crisp fried capers give an interesting twist to my version of smoked salmon.
Ingredients:
1/2 cup capers, preferably the small ones
1 cup oil for frying
24 party rounds of rye or pumpernickel bread
1/2 cup Hellmann's mayonnaise
2 tsp. horseradish
2 tbsp. chopped fresh dill
fresh ground pepper to taste
12 thin slices smoked salmon, such as "WESTCOAST SELECT OR NANUK"
Method:
1. Heat the oil in a small pot, blot the capers dry on plenty of paper towels, it will take about 15 minutes to dry them out. When the capers are very dry, drop one into the oil, if the caper sizzles and opens up the oil is hot enough to continue. Drop the capers one tbsp. at a time into the hot oil. When they rise to the surfaces, scoop them out with a slotted spoon and transfer to paper towel. Continue until all the capers are fried. Let them blot on the paper towels to absorb any excess oil.
2. In a small bowl mix together the mayonnaise, horseradish, dill and pepper. Spread the bread rounds with this mixture. Do not be stingy with the spread as this is what will keep the canapé fresh until serving.
3. Cut the slice of salmon in half, a whole slice is too much, it will overload the bread. Twist and roll the salmon slice to resemble a rose.
4. Sprinkle the crisp capers overtop to garnish.
Makes 24 canapés.
Hors d'oeuvres are an ever popular holiday and party item. You can never be too rich, too thin or have enough hors d'oeuvre recipes. The crisp fried capers give an interesting twist to my version of smoked salmon.
Ingredients:
1/2 cup capers, preferably the small ones
1 cup oil for frying
24 party rounds of rye or pumpernickel bread
1/2 cup Hellmann's mayonnaise
2 tsp. horseradish
2 tbsp. chopped fresh dill
fresh ground pepper to taste
12 thin slices smoked salmon, such as "WESTCOAST SELECT OR NANUK"
Method:
1. Heat the oil in a small pot, blot the capers dry on plenty of paper towels, it will take about 15 minutes to dry them out. When the capers are very dry, drop one into the oil, if the caper sizzles and opens up the oil is hot enough to continue. Drop the capers one tbsp. at a time into the hot oil. When they rise to the surfaces, scoop them out with a slotted spoon and transfer to paper towel. Continue until all the capers are fried. Let them blot on the paper towels to absorb any excess oil.
2. In a small bowl mix together the mayonnaise, horseradish, dill and pepper. Spread the bread rounds with this mixture. Do not be stingy with the spread as this is what will keep the canapé fresh until serving.
3. Cut the slice of salmon in half, a whole slice is too much, it will overload the bread. Twist and roll the salmon slice to resemble a rose.
4. Sprinkle the crisp capers overtop to garnish.
Makes 24 canapés.
