This is the story of our good friend Beth and how smoked salmon cones with green herb salsa became a very important dish to her.

One of my wife's best friends from college, Beth Roberts, met her husband on the Internet. So did Beth's best friend. So the two of them got together and wrote a book, Finding Your Mate Online: No Fear, No Embarrassment, Love!

I asked Beth to send me the recipe for one of the first meals she prepared for her now husband, Warren. She sent me the recipe and story I wanted to share with you.

Her story

When Warren and I were first dating, we decided to take a cooking class together after having met on the internet (7-½ years ago!). We found this great school on Melrose Avenue in Hollywood with the brightest, cleanest kitchen we've ever seen.

We learned how to make these salmon toasts, and now whenever we have to bring an appetizer to a party, this is what we make. It's fresh, tasty, and healthy, but whenever we make it, it reminds us of our early days of falling in love!

📖 Recipe

Print Recipe

Smoked Salmon Cones with Green Herb Salsa

Prep Time30

Total Time30

Course: Appetizer

Cuisine: American

Servings: 18 cones

Ingredients

¼ cup Vidalia onion finely chopped
½ teaspoon sugar
¼ cup minced flat leaf parsley
1 jalapeno seeded and finely chopped
3 medium radishes finely chopped
2 tablespoon cilantro minced
2 tablespoon chives minced
3 tablespoons canola oil
3 tablespoons lemon juice
coarse salt to taste
6 oz smoked salmon thinly sliced & cut into 3-inch squares
9 thin slices whole wheat bread crusts removed, bread cut into 18 triangles and toasted

Instructions

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.
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.
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.