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Smoked Salmon With Pink Peppercorns

serves 2-4

Recently, there has been a big brouhaha about pink peppercorns. I like the way they look and taste. If they bother you, avoid this recipe.

Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.


3 tablespoons olive oil
4 1/2 teaspoons raspberry vinegar
1 tablespoon fresh lemon juice
1 tablespoon crushed pink peppercorns
1 tablespoon finely sliced chives
8 slices smoked salmon


prep: 5 minutes
total: 10 minutes


small bowl
8 salad plates


Mix together the oil, vinegar, lemon juice, peppercorns, and chives. Arrange a slice of salmon on each of 8 salad plates. About 30 minutes before serving, dribble some of the dressing in a wide band across the middle of each salmon slice.

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