30-Minute Thanksgiving Hors d'Oeuvres
MAD GENIUS TIPS VIDEO
Editors' Favorite Slideshows
Add a Comment
These spicy, tangy little hors d’oeuvres are chef Dean Fearing’s take on the classic combination of smoked salmon, red onion and capers—he throws in roasted garlic, lime juice and jalapeño and replaces the standard cream cheese with sour cream. To make the dish especially Southwestern, he serves the tartare on tortilla chips. “Everything is good on a chip,” he says.