| 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
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