Smoked Salmon and Black Olive Appetizers
Ingredients
- 100 g smoked salmon
- 10 black olives
Sauce
- 4 tablespoons French mustard
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- salt and pepper
Preparation
Tips
I used wild Pacific salmon, caught in the cold waters of Alaska. It is one of the most prized salmon species. It owes its intense red color to the harsh conditions in which it lives and its natural diet. The absence of characteristic fat layers makes its meat very tender.