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.
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.
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.
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.
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.
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.
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.
Think of this as a great flatbread pizza. It makes a lovely brunch or light dinner. Or cut into squares and serve as appetizers. You could use hot smoked salmon or trout instead of cold smoked. A sprinkling of drained capers is a nice addition.
Grated onion and tomato juice provide moisture for extra-lean beef in this selection from Canadian Living's June issue story, "Our Very Best Burgers." Mustard and capers give it real zing. For anchovy lovers, mash in two anchovy fillets, rinsed to remove excess salt. Top with Fresh Tomato and Onion Relish.
