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Salmon with Salsa Verde

  • Your Family
  • Apr 28, 2015
  • 1 min read

Salmon with Salsa Verde.jpg

Pulse ¾ cup (180ml) parsley, ½ garlic clove, 2 tsp (10ml) capers and

1 tbsp (15ml) lemon juice in a food processor until finely chopped. Add

20ml olive oil and pulse to combine. Season to taste. Place 175g hot

smoked salmon on mini melba toasts and top with salsa verde to serve.

 
 
 

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