- 1/4 cup finely chopped Vidalia onion
- 1/2 tablespoon sugar
- 1/4 cup minced flat-leaf parsley
- 1/2 to 1 large jalapeño, seeded and finely chopped
- 2 medium radishes, finely chopped
- 2 tablespoons minced cilantro
- 2 tablespoons minced chives
- 3 tablespoons canola oil
- 3 tablespoons fresh lemon juice
- Coarse sea salt
- 6 ounces thinly sliced smoked salmon, cut into 3-inch squares
- 9 thin slices whole wheat bread—crusts removed, bread cut into 18 triangles and toasted
- 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.
- 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.
- 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.
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.