This smoked salmon dish is perfect for brunch. In addition to it being delicious, it is prepared the night before, so it saves you time in the morning. The red onions provide a wonderful crunch to the dish and together with the capers give it the perfect amount of “umpf”. Each layer of this dish gets drizzled with drops of fresh lemon juice, giving the smoked salmon a freshness that is hard to describe. The flavors and textures compliment each other perfectly. Spread a thin layer of unsalted butter on a warm baguette slice and top it with a slice of the marinated smoked salmon. To get the full effect, add a ring of red onion and a couple of capers.
Lemon Marinated Smoked Salmon
- 16 oz. smoked salmon
- 1/2 red onion, sliced thinly, rings separated
- 1/4 cup capers, drained
- 1 lemon
- freshly ground pepper
- Gently separate the slices of smoked salmon.
- On a serving dish, cover the bottom with a single layer of smoked salmon slices.
- Evenly top with onion rings.
- Sprinkle part of the capers over the layer of smoked salmon. How much? Enough that each slice of smoked salmon can go with 1-2 capers. (Eyeball it.)
- Gently squeeze a lemon half in your hand and drip some of the juice over the smoked salmon. (Careful not to over-do it.)
- Season with freshly ground pepper.
- Repeat the previous steps until you run out of salmon.
- Cover with plastic wrap and refrigerate overnight.
- Remove from fridge approx. 30 minutes prior to serving the next day.
- Serving Suggestion: spread a little bit of unsalted butter on a warm slice of French bread (baguette). Top it with a slice of smoked salmon, onion and a couple of capers.
(Recipe by: Marieke, aka HRH Mommy)