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
ounces best quality smoke salmon (as in wild caught Alaskan)
biggish heirloom tomato
salt packed capers (rinsed)
cup red onion, chopped
cracked black pepper
fleur de sel
In This Recipe
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.
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.