
15 May Perfect Salmon Tapenade
Serves 4 to 6 2 cans (6 oz.) “drained” pink salmon Add the rosemary and garlic to a food processor and chop/mix briefly. Pour in the lemon juice, olive oil, salmon, salt, and pepper. Pulse mix until mixture has a smooth consistency. Do not over mix. Spread a generous amount of tapenade on warm crostini or serve in a Ramekin (or Mason jar) alongside an assortment of crackers. This appetizer also may be served slightly chilled or cold. Diva Tips: • Fresh “snipped” dill or Italian parsley sprigs are an excellent garnish on top. |