F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Smoked Salmon Cones with Green Herb Salsa
© Fernando Bengoechea

Smoked Salmon Cones with Green Herb Salsa

  • SERVINGS: MAKES 18 CONES
  • FAST

Farm-raised salmon has become one of Chile's biggest exports. Here, smoked salmon wraps around a zesty salsa.

  1. 1/4 cup finely chopped Vidalia onion
  2. 1/2 tablespoon sugar
  3. 1/4 cup minced flat-leaf parsley
  4. 1/2 to 1 large jalapeño, seeded and finely chopped
  5. 2 medium radishes, finely chopped
  6. 2 tablespoons minced cilantro
  7. 2 tablespoons minced chives
  8. 3 tablespoons canola oil
  9. 3 tablespoons fresh lemon juice
  10. Coarse sea salt
  11. 6 ounces thinly sliced smoked salmon, cut into 3-inch squares
  12. 9 thin slices whole wheat bread—crusts removed, bread cut into 18 triangles and toasted
  1. In a small bowl, combine the onion and sugar, add cold water to cover and set aside for 15 minutes. Drain, then rinse under cold water. Drain again, shaking to remove the excess water. Pat dry.
  2. In a medium bowl, toss the onion with the parsley, jalapeño, radishes, cilantro and chives. Add the oil and lemon juice and season with sea salt.
  3. Spoon 2 teaspoons of the salsa onto each piece of salmon and roll up into a cone. Set each cone on a piece of toast, then arrange on a platter and serve.
Notes To keep leftover herbs leafy and fresh, wrap them in damp paper towels and store them in plastic bags in the refrigerator. Hardier herbs, like parsley and rosemary, will keep for about 2 weeks; delicate herbs, like cilantro, will keep about one week.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.