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RECIPE

Serves 4

A CookTale

This might be the simplest yet most extraordinary brunch dish you could prepare. We have been serving it since the mid-seventies when it was served to us at a dinner party in Conneticut, prepared by one of the guests, Jacques Pepin. Our eyes just about popped out of our heads, and our mouths said Wow. In our thirty-odd years of entertaining since that memorable evening, it’s never failed to be impressive and delicious.

INGREDIENTS

1-1/2 lbs of Wild Organic Salmon (skin on preferred)
1 Medium Red Onion (1/4″ dice)
1/2 Cup of Capers (drained)
1 Lemon Zested + the Juice
Sea Salt & Black Pepper (go light on the salt)
1/4 cup of EVOO (the best you have)

METHOD

1. About 1 hour before preparation, place the Salmon in the freezer just long enough to firm it up for easier slicing.

2. Thinly spread a layer of EVOO onto a large attractive platter. Start to thinly slice the Salmon on the bias with a very sharp knife. (Actually there is one called a Salmon Knife.) Continue to slice & overlap each piece until the platter is completely filled.

3. Sprinkle on the diced Red Onion, the Capers, the Lemon Zest & the EVOO. Lightly season & allow to marinate at room temperature for at least 30 minutes.

4. With a wide lifting spatula simply scoop up 6 slices of Salmon for each plate, & spoon on EVOO, Onions & Capers. Add a slice of Lemon & serve.

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