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Salmon 'Tartare' Spread

"Start everyone with a glass of bubbly and this Salmon 'Tartare' Spread served on kettle-style potato chips, sesame crackers or toasts."
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Ingredients

servings 54 cals
Original recipe yields 10 servings (1 1/3 cups)

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Directions

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  1. 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.

Footnotes

  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts


Per Serving: 54 calories; 3.7 g fat; 0.6 g carbohydrates; 4.3 g protein; 5 mg cholesterol; 280 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

I loved this recipe - it was so easy to make and it was a huge hit at our dinner party. I didn't change anything from the original recipe, and ot

Most helpful critical review

First of all, this was really salty! Secondly, I felt there was too much lemon zest. I won't make this again, but I enjoyed trying it.

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I loved this recipe - it was so easy to make and it was a huge hit at our dinner party. I didn't change anything from the original recipe, and ot

First of all, this was really salty! Secondly, I felt there was too much lemon zest. I won't make this again, but I enjoyed trying it.

Love this! So easy and was a huge hit on toast. Will make again!

Delicious. Will make again. A nice, cool dish in summer. Ate with pretzel crackers. I did not think it was too salty. Too salty could be caused by the salmon (if the person who smoked it left i...

Excellent! Just added a bit of cilantro. Everything else worked perfectly as described.

It was meh and salty. I used it with BBQ Kettle chips. I highly recommend making this earlier enough to give the flavors time to meld. It was definately better the next day.