Piquillo Peppers Stuffed With Spicy Salmon Tartar With Lemon Oil Recipe

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2 tablespoons olive oil

2 tablespoons lemon oil

1/4 cup capers, drained

2 tablespoons pureed canned chipotles

1 cup olive oil, divided

3 tablespoons Dijon mustard

Zest of 2 lemons

16 roasted piquillo peppers

1 1/2 pounds salmon, cut into 1/4-inch dice

1/4 cup finely chopped scallions

2 tablespoons finely chopped cilantro

Salt and pepper, to taste

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