Ingredients
10
10 servings
- •0.25 cup capers, packed in brine and drained
- •8 ounces good-quality smoked salmon
- •2 tablespoons chopped fresh dill
- •2 tablespoons extra-virgin olive oil
- •0.5 teaspoon finely grated lemon zest
- •0.25 cup finely diced red onion
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 54
- Carbohydrate: 1g
- Fat: 4g
- Fiber: 0g
- Protein: 4g
- Sugar: 0g
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