Piquillo
Peppers Filled with Salmon Tartar & Lemon Oil
Yield: 8 appetizer portions
Wine
suggestion
Try a barrel-aged white Rioja, which will stand up to the
richness of the salmon but still has plenty of acidty to
marry with the lemon oil.
Salmon
Tartar
1
1/2 pounds salmon, cut into 1/4-inch dice
3
Tablespoons Dijon mustard
2
Tablespoons puréed canned chipotle peppers
1/4
cup capers, drained
1/4
cup scallions, finely chopped
2
Tablespoons parsley, finely chopped
3
Tablespoons olive oil
16
roasted piquillo peppers
2
Tablespoons lemon oil (see recipe)
Combine
all ingredients in a mixing bowl. Mix well and fill each piquillo
pepper with mixture. Place on a platter and drizzle with lemon
oil.
Lemon oil
1
cup olive oil, divided
Zest
of 2 lemons
Tips
from Bobby's Kitchen If you are not a fan of salmon, fresh tuna substitutes perfectly
in the tartare.
