Jennifer Boye, chef at the Mansion on Delaware, shared this brunch recipe as one of her holiday favorites. Once the ingredients are prepared, it takes only moments to put together.
Smoked Salmon Salad with Whole Wheat Pitas
6-8 mini whole wheat pitas, warmed
1 cup smoked salmon, sliced into strips
1 tablespoon capers, drained
1 tablespoon chopped fresh dill
1 tablespoon thinly sliced scallion
1/4 cup halved grape tomatoes
1/4 cup diced english cucumber
splash of extra virgin olive oil
splash lemon juice
salt and pepper to taste
crumbled feta cheese for garnish
In a medium sized bowl, combine salmon, capers, dill, scallion, tomatoes and cucumber. Gently toss together and add a bit of olive oil and lemon juice.
Taste and season with salt and pepper if necessary. Place warmed pitas on a serving platter and top with a spoonful of the salmon mixture. Top each pita with a bit of crumbled feta cheese.