Radishes Filled With Salmon Roe And Lemon Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | July 1991 | 1 | Servings | |
INGREDIENTS
| 35 | Radishes, halved crosswise | |
| up to 40 | ||
| 8 | oz | Cream cheese, softened |
| 1/2 | t | Freshly grated lemon zest |
| 1 | T | Fresh lemon juice |
| 2 | T | Minced fresh dill |
| 3 | T | Salmon roe |
INSTRUCTIONS
Trim the end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out the radishes. The radishes may be hollowed out 8 hours in advance and kept chilled in a bowl of water. Drain the radish shells, inverted, on paper towels for 5 minutes. In a bowl with an electric mixer beat the cream cheese on high speed for 5 minutes, or until it is very light and fluffy, beat in the zest, the lemon juice, the dill, and salt and pepper to taste, and fold in the salmon roe. Transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip and pipe it into the radish shells. Makes about 75 hors deoeuvres. Gourmet July 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”
Nutrition (calculated from recipe ingredients)
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Calories: 796
Calories From Fat: 685
Total Fat: 78g
Cholesterol: 249.5mg
Sodium: 743.5mg
Potassium: 549.4mg
Carbohydrates: 14.1g
Fiber: 1.1g
Sugar: 7.8g
Protein: 14.8g