White Asparagus w/ Smoked Salmon & Caper Relish!
We didn’t actually do this one this month, mostly because capers are really difficult to find by us for some reason. Also, it sounds like the ingredients would make for an odd combination.
Another meal and wine information coming soon…
Recipe from the Private Kitchen of Lynfred Chef Janaki Makes 5 or 6 small sandwiches INGREDIENTS
4 oz. smoked salmon
4-6 stalks white asparagus
Olive oil
1/2 c. bread and butter pickle chips
1/2 c. capers
Red bell pepper, for garnish
Fresh baguette
DIRECTIONS
1 - Mince bread and butter pickle chips finely. Mix with capers.
2 - Mince a few julienned strips of red bell pepper and mix into caper/pickle mixture. Combine thoroughly and set aside.
3 - Cut baguette on the bias (ed. note “on the bias” means diagonally against the natural curve of the bread) into 1/2 inch thick slices. Toast lightly on both sides.
4 - Peel asparagus and cut into equal lengths, no longer than your baguette slices. Sautee in olive oil, just until tender and starting to turn slightly golden. Allow to cool to room temperature.
5 - Slice salmon into 1/2 to 3/4” wide strips. Then slice each strip into thirds of equal size.
6 - Assemble just before you are ready to serve. Spoon caper relish onto toasted baguette slices and spread evenly. Place three small pieces of smoked salmon and a piece of sautéed white asparagus on top. Enjoy immediately.
