Recipe by USA WEEKEND columnist Pam Anderson
"Start everyone with a glass of bubbly and this Salmon 'Tartare' Spread served on kettle-style potato chips, sesame crackers or toasts."
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capers, packed in brine and drained
good-quality smoked salmon
chopped fresh dill
extra-virgin olive oil
finely grated lemon zest
finely diced red onion
I loved this recipe - it was so easy to make and it was a huge hit at our dinner party. I didn't change anything from the original recipe, and ot
First of all, this was really salty! Secondly, I felt there was too much lemon zest. I won't make this again, but I enjoyed trying it.
Love this! So easy and was a huge hit on toast. Will make again!
Delicious. Will make again. A nice, cool dish in summer. Ate with pretzel crackers.
I did not think it was too salty. Too salty could be caused by the salmon (if the person who smoked it left it sitting in the brine too long, it gets too salty), the capers (if concerned, rinse them before use to totally get rid of salt brine), or the chips/crackers you're eating the stuff on. But for what it's worth, I didn't rinse the capers and I used salted crackers, so if you find it too salty I'd probably point the finger at your smoked salmon.
It was meh and salty. I used it with BBQ Kettle chips. I highly recommend making this earlier enough to give the flavors time to meld. It was definately better the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon 'Tartare' Spread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 33
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