I still have no idea what capers are used for. I see them in delicatessens all the time, but I don’t buy them because I have no idea what I’m supposed to do with them.
They’re great with smoked salmon. Put a little smoked salmon, a squeeze of lemon, a few capers, and maybe a sprinkle of fresh dill on a crostini or cracker. They’re also nice in pasta sauce.
They’re a little pop of salt and acid, so go really well with, eg, oily fish. I make a warm smoked mackeral salad which would be a bit meh without the capers.
I really like olives, but I totally get how they’re not for everyone. I also love capers and seaweed.
I still have no idea what capers are used for. I see them in delicatessens all the time, but I don’t buy them because I have no idea what I’m supposed to do with them.
they go well in sauces and savory dishes. I’d describe the flavor as a very robust and meaty olive.
They’re great with smoked salmon. Put a little smoked salmon, a squeeze of lemon, a few capers, and maybe a sprinkle of fresh dill on a crostini or cracker. They’re also nice in pasta sauce.
OK, so they’re consumed directly, not ground up or smashed into paste or something?
Yep, I just eat them straight. If I’ve bought the really big kind, I sometimes cut them into halves or quarters.
Well thanks! Next time I’m in a position to buy some I will.
They’re a little pop of salt and acid, so go really well with, eg, oily fish. I make a warm smoked mackeral salad which would be a bit meh without the capers.