Description
Recipe from Chip Conard: Executive Chef, Ironwoods Restaurant
Ingredients
- 4 oz. Fresh Salmon
- 2 oz. Kitchen Kettle Village Garic Herb Jelly
- Juice from one Lemon
- 1/2 Tbsp. Rinsed Capers
- 1 Diced Shallot
- 1/4 cup Diced Cucumber
- Salt
- Pepper
- Chives
- Chopped Parsley
Instructions
Mix together; serve on potato chip.