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Ingredients
¼ cup capers, packed in brine and drained
8 ounces good-quality smoked salmon
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
½ teaspoon finely grated lemon zest
¼ cup finely diced red onion
Preparation
Step 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.
©allrecipes
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