Smoked salmon tartines are a common enough treat, I'm sure. Who doesn't love indulging in smoked salmon over thin crispy bread, with a variety of other toppings according to the moment's fancy? Especially considering how easy a smoked salmon open-faced sandwich is to make, its popularity definitely makes sense.
But while adding capers isn't unheard of, the detail of them being fried beforehand is what caught my attention. I first saw this idea at Bon Appetit, and decided I had to try it asap. I was happy to discover I wasn't wrong: indeed, adding fried capers to your smoked salmon toast is really one of those details that completely change the game. The subtly nutty, crunchy goodness of the fried capers take it all to the next level. If you want to kick some new life into your smoked salmon tartines, do try this. It will only add 1 minute extra to your whole assembling routine, and the rewards will be more than worth the extra wait, I promise.
Last year: Moroccan mint tea (vegan).
Two years ago: Potage Parmentier (Leek and potato soup) (French).
Three years ago: Pork bites in sweet and sour sauce (Thai-style).
Four years ago: Teriyaki salmon fillets (Japanese), Mushroom, pickled cucumber and cheese salad, Danish pastries with strawberry / cream cheese filling and Green pasta with Jamon serrano, Parmesan, mozzarella and olives.
Piyaz is a traditional Turkish salad which is pretty easy to make if you use canned beans (there's really no point, in my opinion, to boil them at home, unless making more food than a simple bean salad). It pairs the lovely kidney beans with tomato, onion, carrot, back olives and hard-boiled egg. It's a little meal in itself. Enjoy :)
Recipe source: here.
Last year: Prosciutto tortellini with slow-simmered salsa and garlic chips.
Two years ago: Malibu banana bread (with rum, raisins and coconut).
Three years ago: Tortilla pizza with wild boar ham and bell pepper.
Four years ago: Truffle cake (Belgian), Spicy potato and cheese fritters and Asparagus, sun-dried tomato, cheese and olive bread.
One of the best combination in the history of Italian pizza toppings: red onion and tuna. This pizza is super-delicious and quite convenient to make as well, at least if, like me, you always have some good quality tuna cans lying around in the pantry for emergencies. Emergencies such as this :)
I made it with whole wheat pizza crust (which I tend to use almost in all pizza baking, ever since discovering how well it works), so it's pretty healthy too. No excuses not to make it :)
Note: Use oil-packed tuna for this recipe or any baking recipe, really, because the tuna canned in water tends to become too dry in the oven. Don't worry about the calories, because you'll be draining the excess oil before using the tuna chunks, anyway.
Last year: Strawberry summer cake.
Two years ago: Spring pasta with avocado and goat cheese.
Three years ago: Turkey bites in Brie and walnut sauce with grapes.
Four years ago: Frigănele (Romanian savory French toast), Rosemary marinated and fried potatoes with lemon (vegan) and Thyme, pepper and lemon spicy olive oil cookies.
Also known as an Israeli chopped salad, this classic fresh side is popular both in Israel and Palestine, despite their troubled political background. It's made with cucumbers, tomatoes and onion, cubed finely (in Israel, the smaller the cubes are, the higher the cook's reputation), and spiced with fresh parsley, lemon juice, olive oil and sumac powder. It's a delicious accompaniment to main courses from the region and so easy to make that it should be a go-to. :)
Last year: Bacon-corn hash (American).
Two years ago: Fennel and Camembert pocket pies in spelt pastry.
Three years ago: Turkey bites in Brie and walnut sauce with grapes.
Four years ago: Spaghetti with sesame oil, shiitake and chicken, Gnocchi with thyme-butter sauce and browned cauliflower (Italian) and Red wine baby shrimps with olive and tomato quinoa.
