130 recipes for "caper"
Hot Smoked Arctic Char

Hot Smoked Arctic Char

Jul 14, 2005

This recipe is for a small smoker that fits over the stove top (in a well-ventilated kitchen), barbecue or campfire. You can use your barbecue, too; see the variation that follows. Serve with lemon caper mayonnaise by mixing 1/2 cup (125 mL) light mayonnaise, 1 tbsp (15 mL) chopped capers and 1 tsp (5 mL) grated lemon rind.

Lentil and Cucumber Salad

Lentil and Cucumber Salad

Jun 4, 2006

For an extra Mediterranean touch, add 2 tbsp (25 mL) drained rinsed capers or 1/2 cup (125 mL) sliced stuffed green olives to this mixture.

Lemon and Caper Salmon With Herbed Potato Mash

Lemon and Caper Salmon With Herbed Potato Mash

Apr 8, 2013

We boost the flavour of this potato purée with olive oil and fresh parsley. On another night, make this dish with fresh sole fillets or scallops instead of the salmon, and call it the catch of the day. Serve with lemon wedges.

Tuna and Potato Salad with Lemon-Caper Dressing

Tuna and Potato Salad with Lemon-Caper Dressing

Who says potato salad needs to be heavy? Here, we've tossed mini potatoes with tuna, crispy Little Gem lettuce and a citrusy dressing for a light yet satisfying meal. Good-quality oil-packed tuna has more moisture and flavour than water-packed, but either will work.

Roasted Cauliflower Salad

Roasted Cauliflower Salad

Jul 14, 2005

This is not your usual pasta, potato or grain salad but rather one that features the mellow flavours of roasted cauliflower. Anchovies, capers, olives and raisins add a touch of sun-drenched Sicily.

Rolled Salmon Soufflé

Rolled Salmon Soufflé

Sep 25, 2009

Afraid of soufflés? No need to be with this foolproof make-ahead recipe. Garnish with sour cream, dill sprigs, capers and pink peppercorns and show it off as the centrepiece of your holiday brunch table. 

Tuscan Chicken Thighs with Black Olives and Capers

Tuscan Chicken Thighs with Black Olives and Capers

May 12, 2009

This recipe was passed down from my mother, and I remember when she used to make it on Sundays, usually in the fall or winter. The aroma will fill the house and our appetites and anticipation would only grow stronger. My mother would serve this dish with a fresh loaf of Italian bread.

Login