In a blender compbine chorizo and evoo and blend until chorizo is mixed. Scrape into a small saucepan and simmer over low heat. Remove from heat and let stand 20 minutes until the oil is bright red an dinfused with chorizo flavor. strain into a bowl and fold in chives and salmon roe
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|Serving Size: 1 Serving (279g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1353 (90%)|
|Amt Per Serving||% DV|
|Total Fat 150.3g||200 %|
|Saturated Fat 31.4g||157 %|
|Monounsaturated Fat 97.1g|
|Polyunsanturated Fat 16.3g|
|Cholesterol 311.8mg||96 %|
|Sodium 1454.3mg||50 %|
|Potassium 595.4mg||16 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 3.1g|
|Protein 40.2g||57 %|
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Calories per serving: 1511
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