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
Directions:
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.
