© Fernando Bengoechea
Farm-raised salmon has become one of Chile's biggest exports. Here, smoked salmon wraps around a zesty salsa. Fast Hors d'Oeuvres
How to Make It
Step 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.
Step 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.
Step 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.