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Categories:
skinless salmon red onion chives lemon juice extra-virgin olive oil Tabasco sauce mayonnaise fresh corn kernels freshly ground pepper
Viewed: 45 - Published at: 9 years agoIngredients
- 13 ounces skinless, boneless salmon fillet
- 3 ounces smoked salmon, minced
- 2 tablespoons minced red onion
- 2 tablespoons minced chives
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Tabasco sauce (or up to taste)
- 1 tablespoon mayonnaise
- 1/2 cup fresh corn kernels, straight from the cob
- 1/2 teaspoon freshly ground pepper
Method
- Unless you are using sushi grade salmon, place the filet in the freezer for 24 hours. Defrost. With a sharp knife, finely mince the salmon.
- In a medium sized bowl, mix the salmon with the remaining ingredients. Cover the bowl and refrigerate for at least 30 minutes, or up to 12 hours. Serve. Yum.
