I got this recipe from my friend Susan years ago. We worked together at a real estate agency and my bosses loved to celebrate everything. Staff birthdays started out as a cake and a cup of tea and evolved into cake, champagne, finger sandwiches, savoury finger food and a range of other sweet things to eat.
Everyone but the birthday girl or boy would bring something they had whipped up at home and one day Sooz (Susan) turned up with this amazing caper salsa which she served on bagel crackers with cream cheese and smoked salmon. Everyone loved it and I was hooked straight away! Partially thanks to Sooz and this recipe, smoked salmon remains one of the non-vegan foods that I still miss.
If you omit the smoked salmon, this is still makes delicious hors d’oeuvre but if you are vegan and gluten free just use vegan cream cheese and gluten free bread or crackers. There is a brand of cream cheese called Tofutti which is pretty close to the real thing.
I had some leftovers of this in the fridge after I photographed it for this post so the next day I put a couple of spoonfuls over the top of some lettuce and avocado and it was delicious!
Before trying this for the first time, I didn’t think I liked salsa – I know, how crazy does that sound?! There is so much flavour in this and the really fresh taste and vibrant colours make this a really special recipe that I hope, like me, you will be making for years to come.
- 1 punnet of cherry tomatoes (or 2 large tomatoes)
- 2 spring onions
- 3 tbs baby capers
- 2 tbs dill
- 2 tbs lemon juice
- 1 tbs olive oil
- sea salt & pepper
- Finely chop tomatoes, spring onions and dill and add to a small bowl. Add capers, lemon juice and olive oil and mix through. Season with sea salt & pepper.
- Serve as a side with salads, grilled tofu or as hors d'oeuvres on top of crostini with vegan cream cheese.
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