Hey Amy!

In my never ending hunt for delightful hors d’oeuvres, I discovered this delicious recipe for smoked salmon canapes.  I believe this recipe is very simple and easy to make yet impressive when you pass the tray at your cocktail party.  Make sure the salmon is super fresh as you are serving it raw.  Find a reputable fish market in your area and pick it up just a few hours before your guests arrive.  I take a small cooler with me with ice packs so I am sure the fish remains cold on the ride home.

Ingredients:

8 oz. skinless, boneless smoked salmon fillet, all gray flesh removed
2 Tbs. finely diced red onions
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh flat-leaf parsley
1/2 tsp. chopped fresh tarragon
1/2 tsp. minced fresh ginger
1/4 jalapeno pepper, seeded and minced
1 tsp. olive oil
1 tsp. capers, well drained and chopped
1/2 tsp. dijon mustard
salt and pepper
12 thin baguette slices, toasted
2 Tbsp. chopped fresh chives

Using a sharp chef’s knife chop the salmon into very small cubes.

In a medium bowl, combine the onions, dill, parsley, tarragon, ginger, and jalapeno peppers.  Mix well.  Stir in the oil, capers and mustard.  Add the salmon and toss to combine.  Salt and pepper to taste.

Neatly mound the salmon tartare on each piece of toast.  Garnish with a sprinkle of chives.  Serves 4.

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