Salmon Platter with Caper Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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.
3. Toss potatoes gently with 1/4 cup dressing. Toss onion with 1/4 cup dressing in another bowl and let stand 5 minutes.
4. Peel and pit avocado, then cut into 1/4-inch-thick slices.
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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