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Scrunched smoked salmon with caper and green peppercorn sauce

Recipe from: 12/9/2008 12:00:00 AM

Ingredients 11
Servings 6
Time 60


  • Salad leaves (cos or baby gems are best)
  • 400g thinly sliced smoked salmon
  • Drained capers, for garnishing
  • Lemon or lime wedges, for squeezing
  • Caper and green peppercorn sauce
  • 30ml (2 tablespoons) drained capers
  • 15ml (1 tablespoon) drained green peppercorns
  • 2 spring onions, trimmed and roughly chopped
  • 125g crème fraîche
  • Freshly squeezed lemon juice
  • Sea salt and milled black pepper


Caper and green peppercorn sauce
Using a mortar and pestle, pound together the capers, green peppercorns and spring onions. (This may also be done in a food processor, but its much more fun to get up close and personal with the ingredients.) Mix in the crème fraîche, and season with a generous squeeze of lemon juice and a little salt and pepper. Transfer the sauce to a bowl, cover and chill in the fridge for an hour or two to thicken.

To serve
Arrange the salad leaves on plates, and scrunch the smoked salmon artfully alongside or on top. A couple of whole capers and milled pepper over everything; lettuce, salmon, plate — the works; helps the appearance as well as the taste. Garnish with lemon or lime wedges for squeezing, and a little of the caper and green peppercorn sauce. Serve the rest separately in case someone wants some more.



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