Smoked Salmon Cones with Green Herb Salsa

Prep Time30

Total Time30

Course: Appetizer

Cuisine: American

Servings: 18 cones

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

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.