One of my favorite appetizers is a recipe from the well-known but alas, no longer here...Metropolitan Cafe.
10 oz. fresh salmon, diced finely
2 shallots, minced
1 lemon, juice and zest
1 TBSP. tarragon, chopped
2 TBSP. chives, minced
2 TBSP. capers
2 TBSP. olive oil
In a bowl, combine all ingredients and mix well. Serve chilled. Makes 6-8 servings.
There is no need to cook the salmon as the citric juices kill the bacteria. Do not leave in refrigerator too long or overnight as it will lose its flavor.
10 oz. fresh salmon, diced finely
2 shallots, minced
1 lemon, juice and zest
1 TBSP. tarragon, chopped
2 TBSP. chives, minced
2 TBSP. capers
2 TBSP. olive oil
In a bowl, combine all ingredients and mix well. Serve chilled. Makes 6-8 servings.
There is no need to cook the salmon as the citric juices kill the bacteria. Do not leave in refrigerator too long or overnight as it will lose its flavor.