1small shallothalved lengthwise and thinly sliced into half moons
1clovegarlicminced
¼cupgood extra virgin olive oil
1teaspoongrainy dijon mustard
1tablespoonfresh lemon juice
For the Crispy Capers:
2tablespoonsdrained capers
1teaspooncassava flourregular flour works too
2tablespoonsextra virgin olive oil
For the Salmon:
½poundcenter-cut smoked Atlantic salmon*I get mine from the deli at Central Market
1tablespoonloosely chopped fresh dillor more to taste
freshly cracked black pepperfor garnish
crostinisfor serving
Instructions
For the Dressing:
In a bowl, combine all the dressing ingredients and whisk until well combined. Set aside while you prepare the capers.
For the Crispy Capers:
In a small bowl, toss the drained capers in the cassava flour until evenly coated.
Heat a small nonstick skillet over medium heat with olive oil. When the skillet is hot, add the capers to the skillet and cook until golden brown and crisp, about 3 minutes, tossing half way through. Transfer the capers to a paper towel lined plate and let cool.
For the Smoked Salmon:
Cut the smoked salmon into 2-inch pieces and arrange on a large plate in a single layer.
Spoon the dressing over the salmon evenly. Next, top with crispy capers. Lastly, finish the dish with fresh dill and cracked pepper. Serve alongside crostini.