for 4 people

Caper butter

60 g	butter, soft
3 tbsp	capers, rinsed, drained, roughly chopped

To serve

400 g	salmon fillets (sushi quality), thinly sliced
1 tbsp	soy sauce
1 tbsp	maple syrup
1	red onion, cut into thin slices
60 g	red currants
¼ tsp	chilli flakes
8 slice	pumpernickel (approx. 200 g), toasted

How it's done

Caper butter

Using the whisk on a mixer, beat the butter in a bowl for approx. 2 mins. until light and creamy. Stir in the capers.

To serve

Arrange the salmon on a platter. Combine the soya sauce and maple syrup, drizzle over the salmon. Top with the onion and redcurrants, sprinkle with the chilli flakes. Serve with the caper butter and pumpernickel.

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