| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Garden2 | 6 | Servings | |
INGREDIENTS
| 1 | Salmon fillet -, 8 oz | |
| cooked and | ||
| Skin removed | ||
| 2 | T | Heavy cream |
| 1/2 | c | Edible flowers, see * Note |
| Salt and white pepper, to | ||
| taste | ||
| 12 | 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 - [email protected] Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 498
Calories From Fat: 380
Total Fat: 42.3g
Cholesterol: 112.9mg
Sodium: 132.6mg
Potassium: 248.8mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 26.6g