SMOKED SALMON CONES WITH GREEN HERB SALSA 1/4 cup finely chopped Vidalia onion 1/2 teaspoon sugar 1/4 cup minced flat leaf parsley 1/2 to 1 large jalapeno, seeded and finely chopped 3 med. radishes, finely chopped 2 tablespoon minced cilantro 2 tablespoon minced chives 3 tablespoon canola oil 3 tablespoon lemon juice Coarse salt 6 oz. thinly sliced smoked salmon, cut into 3-inch squares 9 thin slices of whole wheat bread - crusts removed, bread cut into 18 triangles and toasted METHOD: 1. In a small bowl, combine the onion and sugar, add cold water to cover and set aside for 15 minutes. Drain, then rinse under cold water. Drain again, shaking to remove the excess water. Pat dry. 2. In a medium bowl, toss the onion with the parsley, jalapeno, radishes, cilantro and chives. Add the oil and lemon juice and season with the coarse salt. 3. Spoon 2 teaspoons of the salsa onto each piece of salmon and roll up into a cone. Set each cone on a piece of toast, then arrange on a platter and serve. Makes 18 smoked salmon cones.
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