Dried capers
As the capers are dried whole, the flavours are highly concentrated. The powder can be used as a substitute for salt in certain dishes.
Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.
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Ingredients
|
1 |
jar |
salt-packed capers |
Preparation method
- Thoroughly rinse the salt-packed capers under running water.
- Spread the capers out on a baking tray.
- Dry the capers in an oven set to 80°C for approximately eight hours.
- Use as they are or grind to a fine powder in a mortar or spice mill.
Serving suggestions
- Use whole in a salad.
- Use the powder as a flavour element with fish.