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.

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