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  • Another Question

    I found this dressing recipe for salmon and I am not sure what capers are...are they green onions? Thx for all the help I still think I am just going to use the lemon olive oil and the pepper..but..thought I would ask in case I change my mind.

    1/4 cup extra virgin olive oil
    2 tablespoons lemon juice
    1 small red onion, finely chopped
    2 teaspoons capers, baby size and drained
    1 tablespoon flat leaf parsley, fresh, roughly chopped
    1/8 teaspoon ground black pepper, freshly ground
    1 teaspoon caper, baby size and drained
    To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
    Arrange smoke salmon on serving plates.
    Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.
    Last edited by Roxy; 06-21-2008, 06:17 PM.

  • #2
    Re: Another Question

    They are small flower buds. They add a nice little flavor to dishes. Sold in jars.


    • #3
      Re: Another Question

      Capers are small round berries, acturally the bud on a plant. They are usually sold pickled. A lot of them come from Itally. Look for them in the pickle section of the store.

      The taste reminds me of Dijon mustard. Others have said that they are reminded of other tastes.


      • #4
        Re: Another Question

        I find them to be salty but good in food dishes.
        "Everyone's a star and deserves the right to twinkle"


        • #5
          Re: Another Question

          I can't stand capers. I would try one before you put them in. I ruined an entire dish with them about 8 years ago. YUCK
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          • #6
            Re: Another Question

            I put capers in tuna and chicken salads. Love capers.


            • #7
              Re: Another Question

              Me too. Love capers. Nuthin' better than a toasted bagel w/ tons of cream cheese... a huge portion of lox sliced real thin on top w/ a super thin slice of onion and capers!!!
              "What fresh hell is this?" Dorothy Parker


              • #8
                Re: Another Question

                Here is more info on capers

                Capers are the unripened flower buds of Capparis spinosa, a prickly, perennial plant which is native to the Mediterranean and some parts of Asia. Their use dates back to more than 3000 B.C. where they are mentioned as a food in the Sumerian cuneiform Gilgamesh, an ancient retelling of a great flood and ark legend.

                After the buds are harvested, they are dried in the sun, then pickled in vinegar, brine, wine or salt. The curing brings out their tangy lemony flavor, much the same as green olives.

                The size of the buds range from tiny (about the size of a baby petite green pea) up to the size of a small olive.
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                Everything to do with Capers items.

                Pantelleria Capers
                Capers from Sicily in sea salt, capers non pareil.
                The smallest variety from the South of France, called nonpareil, is the most prized and comes with an equally notable price-tag. Larger capers are stronger in flavor and less aromatic.

                Much of the expense comes from labor costs since the caper buds are picked by hand. Try making your own Poor Man's Capers at home from nasturtium seeds.

                Capers have long been a favorite in the Mediterranean region. The small, green herb buds lend a piquant sour and salty flavor to salads, dressings, sauces, vegetables and a variety of main dishes.


                • #9
                  Re: Another Question

                  If you don't have capers on hand you can always subst. green olives. Maybe minus the pimiento. I have done this when I run out of them. They are terribly salty due to the brine they are in.


                  • #10
                    Re: Another Question

                    Most recipe call for rinsing the capers, because they are in a salty brine.


                    • #11
                      Re: Another Question

                      Sabine, you beat me to it. I always rinse my capers, even if I am serving them as garnish for smoked salmon.

                      Roxy, that dressing sounds very nice. When I serve smoked salmon, I always have lemon wedges, capers, and sliced red onion available for those who want it. This dressing combines it all. Less hassle for me. Printing it now. Thanks.
                      Communicate. It can't make things any worse!