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Trim salmon if necessary. Chop coarsely. Combine remaining ingredients in bowl. Add salmon and toss until very well combined. Taste and adjust seasoning if necessary. Serve scooped in endive leaves, on bread or in other ways as described above. A LIGHTER SIDE: Omit the olive oil. NOTES : This recipe is from Bonnies "Appetizers" book. You can use leftover pieces of smoked salmon or even scraps that you can often buy less expensively at fish markets. Serve the tartare in an attractive bowl and allow guests to spread it on black bread, crackers or buttered toast. Or spread it on buttered black bread and arrange it on a platter. Use the mixture to fill Belgian endive leaves or the scooped out centers of thick cucumber slices. Makes approximately 2 1/2 cups. (625mL)
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