Smoked Salmon Dip
Serves 8 to 10. Recipe is by
the Rev. Michael Alello.
6 ozs. tarter sauce
2 tbls. capers
2 tbls. diced purple onion (small dice)
2 tsps. lemon juice
Salt and pepper, to taste
¼ tsp. cayenne pepper
8 ozs. smoked salmon, diced
Toast points or crackers
1. Combine tarter sauce, capers, onion and lemon juice.
2. Add salt, pepper and cayenne pepper to taste. (When adding salt, remember the capers are salty.) Fold in diced salmon pieces.
3. Chill and serve with toast points or crackers.
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