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Ingredients
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¼ cup capers, packed in brine and drained
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8 ounces good-quality smoked salmon
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2 tablespoons chopped fresh dill
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2 tablespoons extra-virgin olive oil
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½ teaspoon finely grated lemon zest
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¼ cup finely diced red onion
Directions
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Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.
Tips
Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts (per serving)
54 | Calories |
4g | Fat |
1g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 54 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Cholesterol 5mg | 2% |
Sodium 280mg | 12% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 4g | 9% |
Vitamin C 1mg | 1% |
Calcium 7mg | 1% |
Iron 0mg | 2% |
Potassium 53mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.