Just got a wonderful jar of salt packed/cured capers. I'm been using the brined-in-liquid capers and wanted to try out the salt packed which I've read are so much more flavorful. Much more caper-y intenstive taste on first try. Question: Is it best to rinse these babies first, or is the saltiness a plus in their use? My impulse is to soak in fresh water, drain and use.
Additionally, any favorite uses for this flavorful ingredient? We mostly use with smoked salmon, puttanesca sauce, remoulade sauce. Thanks!