16 April 2012

Fahrenheit capers

There's a local restaurant in town, Fahrenheit, who do a tapas menu.  Tasty tasty plates of food, designed for sharing, but equally perfect as an appetiser or light lunch.  I'm usually lured in by the calamari, or breads and dips, before my eyes even get a chance to peruse the rest of the menu, but recently when there a word caught my eye...dill. 

I love dill.  It's quite a strong-flavoured herb, so needs to be used sparingly when coupled with more delicate flavours, but adds depth to dishes with its hint of aniseed.  KB and I recently used some dill in a horseradish and cream sauce (recipe to come, watch this space), but it's the super-simple, super-satisfying tapas that I'm waxing lyrical about at the moment. 

Basically, it was salmon bruschetta, with a creme fraiche base, rather than salsa.  Awesome.  And how did they stop the salmon-creme fraiche combo being too rich - dill and capers baby!  A winning combo, if ever I saw one.  I mean - you could use that for so much - creme fraiche, dill and caper as a sauce for pasta, as a base on pizza, a dollop on top of a steak... But, if you're wanting something nice and easy, but really really smart and tasty for the next time you're doing nibbles, try this...

loaf ciabatta (or sourdough, turkish etc)
olive oil
smoked salmon, sliced thinly
creme fraiche
fresh dill
  1. Slice bread quite thinly and brush with oil.  Grill to lightly toast.  I would cut the pieces to bite size. 
  2. Mix capers into creme fraiche (I like quite a few, but that's to taste).  You could chop up and stir some dill through here too, if you want a stronger dill flavour. 
  3. Lay strips of salmon on crostini (the fancy name for your wee toasts).  Add a dollop of creme fraiche and a sprig of dill.  Voila, c'est tout. 
NB: the photo obviously doesn't match - spoons in place of bread - but I'm sure you can fill in the gaps. 

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