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Smoked Salmon and Fresh Garden Relish

This smoked salmon recipe comes from Dr. Mike Fenster's book The Grassroot Gourmet.

200 Calories per serving; 13g Total Fat; 14g Total Carbohydrate
Smoked Salmon and Fresh Garden Relish Photo
Yield: 6 servings


  • 4oz smoked salmon (wild preferred)
  • 1 baguette or other fresh bread, cut into six ½ inch slices and toasted
  • 2 garden fresh tomatoes, seeded and chopped
  • ½ red onion, diced
  • 2 Tbs capers
  • Juice of ½ lemon
  • 1 avocado, diced
  • 2 Tbs fresh dill, chopped
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • ¼ cup good quality olive oil
  • Sour cream or crème fraiche to top (optional)


  1. Slice and toast the baguette.
  2. Divide the salmon into six portions and place on the bread.
  3. Combine all the remaining ingredients except the sour cream in a small bowl. Top the salmon generously with the relish.
  4. Top with a small amount of sour cream, if desired.

Featured in The Grassroots Gourmet: Eating Well, Living Better by Dr. Mike Fenster. Copyright of Dr. Mike Fenster. Photo by Jennifer Fenster.

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