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Gourmet
April 2005

Salmon Platter with Caper Dressing

Recipe information

  • Yield

    Makes 4 main-course servings

Ingredients

6

oz small boiling potatoes

1

1/4 teaspoons salt

1

/4 cup fresh lemon juice

2

tablespoons drained bottled capers, rinsed and finely chopped, plus additional whole capers for sprinkling

1

1/2 teaspoons Dijon mustard

1

1/2 teaspoons sugar

1

/2 cup extra-virgin olive oil

1

small red onion, halved lengthwise, then very thinly sliced crosswise

1

firm-ripe California avocado

1

/2 seedless cucumber (usually plastic-wrapped), thinly sliced crosswise

3

/4 lb thinly sliced smoked salmon

1

/2 lb sliced pumpernickel bread, cut into triangles

Need to make a substitution?

Preparation

  1. Step 1

    Peel potatoes and cut into 1/4-inch-thick slices, then transfer to a 2-quart saucepan and cover with water by 1 inch. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 5 to 8 minutes. Drain, then transfer to a bowl.

    Step 2

    Meanwhile, whisk together lemon juice, chopped capers, mustard, sugar, and remaining 3/4 teaspoon salt until sugar and salt are dissolved, then whisk in oil until emulsified.

    Step 3

    Toss potatoes gently with 1/4 cup dressing. Toss onion with 1/4 cup dressing in another bowl and let stand 5 minutes.

    Step 4

    Peel and pit avocado, then cut into 1/4-inch-thick slices.

    Step 5

    Arrange potatoes, avocado, cucumber, onion, salmon, and bread on a large platter and sprinkle with whole capers. Drizzle with some dressing and serve remainder on the side.

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