Smoked Salmon, a cool dinner on a hot evening
Recipe type: fish
Prep time: 
Cook time: 
Total time: 
Serves: 4
The simplest dinner of them all. Smoked salmon is a rather elegant throw-down dish. This serves 2 as a light meal, or 4 as an appetizer. Always have a few packs on hand.
For the salmon
  • 8 ounces of smoked salmon
  • 1 white onion, minced
  • 2 tablespoons capers
  • 1 lemon, sliced and quartered
  • Crackers, toast points, or garlic toast (pictured)
  • Crème fraiche or sour cream thinned with milk
  • Optional: hard boiled egg, chopped fine
For the toast
  • 1 French baguette, sliced thin
  • 1 garlic clove, sliced in half
  • several tablespoons of soft butter
  1. To make the toast, heat the broiler on the oven. Thinly slice a baguette. Rub each piece of bread with the cut side of a garlic clove. Brush each piece with butter. Place the slices on a baking sheet and place the baking sheet under the broiler until they are lightly golden. Flip over the slices of bread and let them toast just a bit on the other side, as well. Remove the bread from the oven and allow it to cool.
  2. Separate the salmon, which is generally pre-sliced. Arrange the salmon and the toppings on a platter and enjoy. Each guest should place a few slices of salmon on a toast and squeeze a bit of lemon on the salmon. The crème fraiche is basically involved to keep the capers from rolling all over hell and damnation (your nice rugs and pretty upholstered chairs). At least that is my understanding. So if you like capers, place a tiny dollop of crème fraiche on the salmon first
Recipe by kelly yandell at