The books are shut now, but they will be opened then. The things we have done in the body will come back to us, whether good or bad. Every pious thought, and every thought of sin; every secret prayer, and every secret curse; every unknown deed of charity, and every hidden deed of selfishness: we see them all again; and though we have not remembered them for years, and perhaps have forgotten them altogether, we shall have to acknowledge that they are our own, and take them to ourselves.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Dairy		Garden2	6	servings

INGREDIENTS

1		Salmon fillet – (8 oz); cooked, and
		Skin removed
2	tb	Heavy cream
1/2	c	Edible flowers; see * Note
		Salt and white pepper; to taste
12	sl	Sourdough baguette; sliced diagonally
		And broiled until light brown
		Olive oil
3		Garlic cloves; halved
1/3	c	Sliced black olives
4		Chives; cut into 1" pieces
		Additional flower; for garnish

INSTRUCTIONS

* Note: Such as nasturtium, borage, daylily, calendula, arugula,
dandelion, rose petals, zucchini and squash blossoms, opal basil,
chive blossoms, thyme blossoms, pansies, mint blossoms, chamomile, or
marigolds.
In a bowl, mash salmon, cream and flowers together with a fork. Mix
until smooth. Coat one side of the toasted baguette slices with olive
oil and then rub with garlic clove halves. Using a knife or spatula,
spread salmon mixture over bread slices. Garnish with black olives,
chives and flowers. Arrange on platter and serve. Serves 6.
Comments: Fresh salmon is preferred, but canned or frozen will work
in a pinch. This is great as an appetizer.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 132
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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