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.
• Fresh “snipped” dill or Italian parsley sprigs are an excellent garnish on top.