Smoked Salmon with Capers

  • 6 to 8 ounces smoked salmon, cut into 1/4-inch strips
  • 2 teaspoons Kinloch Plantation Pecan Oil
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon snipped chives
  • 2 teaspoons capers, drained
  • 1/4 cup sour cream
  • Baked Croutons
Toss the salmon, pecan oil, black pepper, chives, and capers in a small bowl. Arrange the mixture on a small decorate platter and serve with the sour cream and croutons.

Makes about 6 appetizer servings
 
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