Appetizers Recipes - Bread Salad with Salmon, Eggs and Capers Recipe

Ingredients

• 1 garlic clove, finely chopped

• 3 anchovy fillets, finely chopped

• 1/2 yellow pepper, cored and deseeded

• 2 organic eggs, hard-boiled and peeled

• 2-3 tablespoons red wine vinegar

• Salt

• Sugar

• Freshly ground black pepper

• 8 tablespoons olive oil

• 500 g/1 lb salmon fillet, poached

• 1 baguette, one-day-old

• 3 tomatoes

• 1 small cucumber, peeled

• 1 onion, peeled

• 2 tablespoons capers

• 1/2 bunch of parsley

Serves 4

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Method:

1. Finely crush the garlic and anchovy in a mortar with a pestle.

2. Cut the peppers and eggs into rough pieces. Season with vinegar, salt, sugar and pepper and stir in the oil.

3. Flake the salmon into bite-sized pieces and stir into the mixture.

4. Tear the baguette into 2 cm/1 inch pieces. Dice the tomatoes and cucumber and mix with the bread.

5. Thinly slice the onion. Carefully fold the bread cubes into the salmon salad and season to taste.

6. Finally, add the sliced onion and capers. Garnish with sprigs of parsley.