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Recipe by Heshy Jay

Salmon Pineapple Chili Gravlax

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Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

The best part of a party is mingling while eating — so what better way to make it easy on your guests than serving up some delicious small bites that they can snack while they socialize? Heshy Jay is back with these sure fire ideas to make your next gathering the best one yet!

Ingredients

Main ingredients

  • 6 ounces sushi grade salmon, finely diced

  • 2 ounces gravlax or lox, finely diced

  • 1/4 cup finely diced Gefen Pineapple

  • 1 small shallot, finely diced

  • 2 tablespoons lemon or lime juice

  • 2 tablespoons Bartenura Olive Oil

  • 2 tablespoons chopped dill or 6 cubes Dorot Gardens Frozen Dill

  • 1 teaspoon white horseradish sauce

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 – 1/2 teaspoon chili powder, to taste

Directions

Combine

1.

Combine all ingredients in a non-reactive bowl (plastic or glass) and serve.

2.

To serve as shown above, scoop into a small circle of tortilla shaped as a cone. Heshy shows us how it’s done.

Salmon Pineapple Chili Gravlax

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