By Jane Curran
If you've not had this smoked salmon starter recipe before then you've been missing out, it's absolutely delicious. It's a really classic way to serve this lovely fish and gives your family or friends (whoever is lucky enough to be the recipient of your cooking!) a fun element of DIY when they come to tucking in. They can add as much or as little of each accompaniment as they like to make every bite just the way they like it.
Because this salmon recipe practically takes no cooking at all it's perfect for serving lots of people at once, you can simply pop everything on the plates and serve with no last minute frying, baking or grilling needed. Plus this is one starter recipe that you don't have to worry about getting cold!
If you want to make it for a lunch you could add a few slices of good quality bread and butter and a little side salad. Just perfect when served al fresco over the summer.
HOW TO MAKE SMOKED SALMON WITH CAPERS, ONION AND EGG
Separate the hardboiled egg yolks from the whites. Chop the yolks until the pieces are about the same size as breadcrumbs. Chop the whites into slightly larger pieces.
Place a few ruffled slices of salmon on each plate and scatter over some capers. Place a teaspoon of egg yolk, egg whites and red onion on the plates, squeeze over some lemon juice and season with black pepper. Serve with a lemon wedge.
- 2 large free-range eggs, hardboiled
- 400g (14oz) smoked salmon, cut into slices
- 2tbsp small capers (nonpareille are good), drained and rinsed
- 1 red onion, finely chopped
- juice half lemon, plus half lemon cut into wedges, to serve
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