Recipe: Pickled Salmon With Two Sauces
Pickled Salmon With Two Sauces
1 (6-ounce) can tuna packed in olive oil, drained
5 flat anchovy filets
3 tablespoons lemon juice
2 tablespoons capers, drained
3/4 cup olive oil
In a food processor or blender, blend the tuna, anchovies, lemon juice and capers until smooth. Continue processing and pour the olive oil in a steady thin stream, through the feeder tube, until the consistency of a thick sauce. Transfer to a bowl, cover with plastic wrap and chill 1 hour. Makes about 1 cup.
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon lemon juice
1/4 cup diced red onion
3 teaspoons capers, drained and chopped
3 tablespoons thinly sliced fresh basil
Freshly ground pepper
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