Piquillo Peppers Filled with Salmon Tartar & Lemon Oil Yield: 8 appetizer portions

Wine suggestion Try a barrel-aged white Rioja, which will stand up to the richness of the salmon but still has plenty of acidty to marry with the lemon oil.

Salmon Tartar

• 1 1/2 pounds salmon, cut into 1/4-inch dice
• 3 Tablespoons Dijon mustard
• 2 Tablespoons puréed canned chipotle peppers
• 1/4 cup capers, drained
• 1/4 cup scallions, finely chopped
• 2 Tablespoons parsley, finely chopped
• 3 Tablespoons olive oil
• 16 roasted piquillo peppers
• 2 Tablespoons lemon oil (see recipe)

Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil.

Lemon oil

• 1 cup olive oil, divided
• Zest of 2 lemons

Tips from Bobby's Kitchen
If you are not a fan of salmon, fresh tuna substitutes perfectly in the tartare.