Salmon spoons with fresh salsa
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160 g (2/3 cup) strawberries, chopped
15 ml (1 tbsp.) capers, chopped
45 ml (3 tbsp.) red onion, chopped
15 ml (1 tbsp.) vodka
15 ml (1 tbsp.) olive oil
Ground black pepper to taste
225 g (1/2 lb.) filet fresh salmon, skinless
- Combine all ingredients except salmon in a bowl. Refrigerate.
- Cut the salmon filet into 16 cubes measuring approximately 2 cm (1 in.) each.
- Fill 16 Asian soup spoons with the strawberry salsa and top each with a salmon cube.
- Garnish with black pepper.
- Serve immediately.
To keep these appetizers cool as long as possible, place the spoons in the freezer before adding the ingredients.
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