The NY Deli SalmonĀ Caper

February 27, 2012
1 Rating
Author Notes

One thing we can NOT get deep in the heart of Texas is a real-deal NY bagel and lox with the works. This recipe is an homage to that pinnacle of deli-ishousness. A tide me over for those of us for whom the real thing is few and far between ... —aargersi

  • Serves 2
  • 1 - 3.75 oz can smoked salmon
  • 1 cup Israeli cous-cous
  • 1 cup sliced red onion
  • 1 large clove garlic
  • 1 tablespoon olive oil
  • 1/4 cup canned diced tomato
  • 3 tablespoons capers (I used lillput in balsamic)
  • 1/2 cup ricotta cheese
  • 2 heaping tablespoons shredded parmesan
  • 2 tablespoons chopped fresh dill
  • ground pepper
  • juice from half a lemon
  • pinch of salt
In This Recipe
  1. Toast the couscous in a hot dry pan until it is golden brown, then cook according to the directions.
  2. Heat the olive oil in a skillet. Add in the onions and garlic and cook until they just begin to sweat, then add the tomatoes and a pinch of salt and a grind or two of pepper. Cook for 3-4 minutes, then add the couscous. Next add the ricotta, salmon and capers and stir gently (to keep some salmon chunks a bit larger) until they are heated through.
  3. Stir in the parmesan, dill and lemon and you are ready to serve! How easy was THAT?

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I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage