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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
- 4 ounces best quality smoke salmon (as in wild caught Alaskan)
- 1 biggish heirloom tomato
- 1/4 cup salt packed capers (rinsed)
- 1/4 cup red onion, chopped
- 1 ripe avocado
- cracked black pepper
- lemon juice
- fleur de sel
- 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.