SMOKED SALMON "CARROTS"
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Stem and mince 3 tablespoons of dill, then reserve the remaining stems for garnish
- In a food processor, blend cream cheese, capers, lemon zest, lemon juice, black pepper, and minced dill, until smooth. If you don't have a processor, mince capers by hand, then use a fork to blend with the other ingredients.
- Spread a 1/8-inch layer of cream cheese mixture over pumpernickel slices. Cover cream cheese mixture with a single layer of salmon. Double up where the salmon gets thin.
- Using the longest, sharpest knife available, trim all 4 four edges, then slice into long triangles and round the top edges.
- Select the best looking dill sprigs and bare the stems after 1 inch from dill top. Place canapes on a serving plate, then insert a 1-inch dill sprig "carrot top" in each canape between the salmon and the bread.
CUCUMBERS, CARROTS AND SMOKED SALMON CRUDITéS
Number Of Ingredients 5
Steps:
- Mix lox, cream cheese and chopped dill weed. Place lox mixture in decorating bag fitted with large star tip, and pipe 1 heaping teaspoonful onto each carrot slice or spoon lox mixture onto each carrot slice. Garnish each with dill weed sprig.1 Serving: Calories 10 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 55mg Carbohydrate 1g (Dietary Fiber 0g) Protein 1g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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