Smoked Salmon Cones with Green Herb Salsa
Farm-raised salmon has become one of Chile's biggest exports. Here, smoked salmon wraps around a zesty salsa. Fast Hors d'Oeuvres
October 1999
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Credit:
© Fernando Bengoechea
Recipe Summary
Ingredients
Directions
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.