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Ingredients
½ pound skinless, boneless smoked salmon
3 tablespoons finely chopped onions
3 tablespoons lemon juice
1 tablespoon drained whole capers
1 ½ tablespoons finely chopped dill
1 tablespoon olive oil
Freshly ground pepper to taste
Dill sprigs for garnish
Dill and mustard sauce (see recipe)
Buttered toast triangles (see instructions)
Nutritional analysis per serving (4 servings)
2 grams carbs; 13 milligrams cholesterol; 104 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 446 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about one cup or slightly less, closely packed.
- Step 2
Put the salmon in a mixing bowl and add the onions, lemon juice, capers, dill, oil and pepper. Blend thoroughly. Serve in small portions garnished with a dill sprig. Serve with dill and mustard sauce on the side and buttered toast triangles.
Private Notes
Comments
Fabulous on endive, with the mustard and dill sauce sauce . . .
Didn't have dill so used finely chopped pickles as comment suggested. Needed canapés for an "alley party;" put on toasted cut-out naan rounds but should have cut in squares - easier. Thin coat of butter necessary for taste and kept the naan from getting soggy. Dollop of "sauce" on top. Rough puree have been better as canapés i.e, not plated. Nevertheless, Claiborne and Franey still the go-to for good, solid basic recipes that work.
A tablespoon or 2 of finely chopped dill pickle adds a bit of texture and flavour if you're short on dill.
Delicious with Champagne