Smoked Salmon Tapas
This is a recipe for smoked salmon tapas with capers. This tapas is a delicious and easy-to-make dish that is sure to please.
This savoury dish is a great way to add some flavour to your next gathering or party. The combination of smoked salmon and capers makes for a light, yet flavourful experience. The fried French bread adds the necessary crunchiness.
Smoked salmon is a delicious and versatile ingredient that you can use in a variety of dishes. You can serve it as a light snack, in sandwiches and salads, or even included in more complex recipes. Its smoky flavour and delicate texture make it a great addition to any menu.
We often eat it ourselves as tapas or as a snack on crackers or flatbread.
Types of smoked salmon
When it comes to smoked salmon, there are a few different types to choose from.
This you make by curing and smoking at a low temperature for several hours. It has a smoother, more delicate flavour and texture than hot smoked salmon.
Hot smoked salmon you make by cooking at a higher temperature. Hot smoked salmon is cooked all the way through and has a smokier, more intense flavour than cold smoked salmon.
There is also lox and Gravadlax, which are salmon that are cured in brine. You can use all of the above in this recipe and you do not have to cook it beforehand.
You can buy smoked salmon or cured salmon ready to eat in the store. This is normally pre-sliced to make it easy to prepare your tapas.
Whether you’re looking for a light snack or a more substantial meal, smoked salmon can be a great addition to your menu. To reduce the fat content use low-fat cream cheese.
Use this recipe in combination with some other tapas recipes to make a full tapas meal. See the list of recipes below the recipe card.
If you do try this recipe, please let me know how you get on in the comments section below!
I hope you enjoy making these tapas. We did.