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Smoked Salmon and Capers

A layer of smoked salmon blankets a square of pumpernickel, and chopped hard-cooked eggs and capers anchor one corner. A sliver of lemon peel marks the middle.

  • Yield: Makes 2 dozen

Source: Martha Stewart Weddings, Spring 2002


  • 3 large eggs
  • 3 tablespoons capers, finely chopped, plus 1 tablespoon whole
  • Coarse salt and freshly ground pepper
  • 1 lemon, washed
  • Lemon Mayonnaise
  • 24 slices thin pumpernickel bread
  • 8 ounces smoked salmon, very thinly sliced


  1. Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil; cover, and immediately turn off heat. Let stand 10 minutes. Remove eggs from pan, and rinse under cold water to stop cooking. Peel eggs, and finely chop. Place in a small bowl. Add capers, and season with salt and pepper; set aside.
  2. Using a vegetable peeler or sharp paring knife, shave lemon zest in long pieces. Finely slice each piece into strips, about 2 3/4 inches long. Cover with a damp paper towel; set aside.
  3. Using a small offset spatula, spread 2 teaspoons lemon mayonnaise on each bread slice. Cover each with a piece of salmon. Using a 2-inch-square cookie cutter or serrated knife, cut out one square from each slice. Place the straight edge of a large knife along the diagonal of each as a guide; spread 1 teaspoon egg mixture over the exposed half. Remove knife, and place a lemon strip along the edge of the egg mixture so that it is resting on the diagonal.
  4. Gently separate outer leaves of remaining whole capers until they resemble flowers; place on salmon in the half not covered with egg mixture. Serve.

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