- 1 pound skinless salmon fillet
- 2 shallots diced
- 1 tablespoon capers, drained and chopped
- 1 bunch fresh chives, thinly sliced
- Juice of one lemon
- Tabasco to taste
- Kosher salt and fresh ground pepper to taste
Finely dice the salmon. Be careful you do not tear the flesh.
In a bowl, combine the salmon, shallots, capers, chives, and lemon juice. Mix well and season to taste with Tabasco, kosher salt and pepper. Refrigerate 4 hours before serving. Serve on toast, crackers, or thinly sliced baguette.
***I usually use 1/2 tsp of Tabasco, a big pinch of kosher salt, and a tbsp of ground pepper. This is just a guide, you can adjust to suit your taste) Also, I use coarse ground salt for 99.9% of my cooking. If you are unsure of this recipe, let me assure you it is awesome! The acid from the lemon juice cooks the fish. *Warning* If you make his for a dinner party, make twice the amount. Your guests will love it and eat it all!
