Smoked Salmon With Capers

Smoked Salmon with Capers

Serve: 6


  • 1 pound of sliced smoked salmon

  • 12 slices of brioche (cut the brioche into triangles)

  • 3 eggs

  • 1 large finely diced sweet onion

  • 1/2 cup well-drained capers

  • 1 bunch of finely chopped fresh Italian parsley

  • 1 bunch of finely chopped fresh chives

  • 1 stick or 8 tablespoons of unsalted butter

  • 1 teaspoon of fresh lemon juice

  • Kosher salt and freshly ground pepper

  • Peanut oil for deep-frying


  1. Combine the chives, butter, lemon juice together with 1/2 teaspoon of kosher salt and 1/2 teaspoon of freshly ground pepper in a food processor. Process until the chives is evenly distributed.

  2. Scrape the mixture into a piping bag fitted with a medium star tip. Pipe 6 rosettes, each about 1 and half inches in diameter, onto a plate covered with waxed or parchment paper.

  3. Cover and refrigerate.

  4. Remove 10 to 15 minutes before using in order to temper the butter.

  5. Preheat the oven to 350 degrees F.

  6. Place the brioche triangles on a baking sheet. Lightly toast the brioche until golden brown, turning once, this should takes about 3 minutes on each side.

  7. In a small saucepan, place the eggs and cover with cold water.

  8. Add a generous pinch of salt and bring to a boil over medium high heat.

  9. When boiled, reduce the heat to a simmer, and cook for another 8 minutes.

  10. Drain off the hot water, and cover the eggs with cold water instead.

  11. Let it stand in cold water until it is cool enough to handle. Peel and cut in half lengthwise.

  12. Separate the egg yolks from the whites, and pass the yolk and the whites separately through a tamis or other fine mesh sieve. Place in separate small bowls and set aside.

  13. Wrap the chopped parsley in cheesecloth or a clean, lint free dish towel.

  14. Run under cold water, then twist tightly, squeezing the ball of wet towel and parsley until it is as dry as possible and set aside.

  15. In another small saucepan, pour peanut oil to a depth of 2 inches and heat to 350 degrees F.

  16. Place the capers in a small metal sieve and submerge in the hot oil.

  17. Fry until the capers stop sizzling, which takes around 4 to 5 minutes.

  18. Take out the capers and drain well on paper towels.

  19. Placed the smoked salmon in 6 plates, around 3 or 4 slices on each plate.

  20. Place a rosette of butter in the center of the salmon on each plate.

  21. Using a teaspoon, arrange neat piles of the garnishes including the onion, parsley, egg white, and yolk around the butter to create an interesting pattern.

  22. Arrange toast points around the rim of each plate.

  23. Garnish the salmon with the fried capers.

More about Smoked Salmon Recipes

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