Smoked Salmon Appetizers

Smoked salmon not available? Substitute drained canned tuna to make this party nibble.



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Servings: 12
Total Time: 40 mins
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Ingredients
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    3   tablespoons 
    sliced green onions
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    1 1/2  teaspoons 
    finely shredded lemon peel
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    4   teaspoons 
    lemon juice
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    4   teaspoons 
    olive oil
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    4   teaspoons 
    capers
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    1 1/2  teaspoons 
    anchovy paste (optional)
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    2   
    cloves garlic, minced
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    1/4  teaspoon 
    freshly ground pepper
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    1  4  ounce piece 
    smoked salmon, cut 1/2 to 1 inch thick
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    Pitted Nicoise olives or olive medley, cut up (about 24 olives)
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    Coarsely chopped roasted red sweet peppers
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    6   
    hard-cooked eggs, cut into 1/2-inch slices
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    Crackers or toasted pita wedges

Directions
1.
In a small serving bowl stir together green onion, lemon peel, lemon juice, olive oil, capers, anchovy paste, garlic, and ground pepper.
2.
To assemble, place salmon on a serving plate. Surround with small bowls of olives, roasted red pepper, egg slices, and caper mixture. Serve with crackers and/or toasted pita wedges.
Nutrition information
Per Serving: cal. (kcal) 93, Fat, total (g) 5, chol. (mg) 108, sat. fat (g) 1, carb. (g) 7, fiber (g) 1, pro. (g) 4, vit. A (RE) 72.12, vit. C (mg) 7.68, sodium (mg) 233, calcium (mg) 30.29, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Smoked Salmon Crisps
Smoked Salmon Crisps

Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with creme fraiche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. The original recipe appears in The French Laundry Cookbook (Artisan). Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and creme fraiche.

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