Smoked salmon tartare #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Light mayonnaise |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Capers; chopped |
| ¼ | teaspoon | Pepper |
| 1 | dash | Hot pepper sauce |
| 1 | pinch | Hot pepper flakes |
| ¼ | pounds | Fresh salmon fillet |
| ¼ | pounds | Smoked salmon |
| Fresh dill | ||
Directions
Date: Fri, 9 Feb 1996 17:02:01 -0400 From: "Paul A. Meadows" <ag441@...> Use very fresh fish or substitute cooked salmon.
In bowl, combine mayonnaise, lemon juice, capers, pepper, hot pepper sauce and hot pepper flakes. Finely chop the fresh and the smoked salmon. Gently mix into mayonnaise mixture. Garnish with sprigs of fresh dill.
Serve in fried pasta cups, toast cups, bagel chips or endive spears.
Recipe by Alan Johnston Executive Chef, Edwards Fine Food, Privateer's Restaurant complex, Halifax, Nova Scotia, Canada.
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