This is not really a recipe.It’s much more about making informed seafood choices, as you will see.
For our weekend breakfasts we:
Leandro’s plate of smoked salmon
Toast bread slices, spread with butter, pile on the smoked salmon on the side for Leandro.
Toast less bread, spread with butter, pile on the smoked salmon, a half teaspoon of finely chopped onion, and a half teaspoon of drained capers (drain well, as the caper juice will overpower the salmon) for me. You could also dollop on the sour cream or dab a bit of cream cheese.
That’s it.
What this really is is a chance to talk about selecting salmon.
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