| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Appetizers, Seafood, Canapes | 12 | Servings | |
INGREDIENTS
| 1 | lb | Sliced smoked salmon |
| 1 | pk | Melba toast |
| 1 | Stick lightly salted butter; softened | |
| 2 | tb | Creamy style prepared horseradish |
| 2 | tb | Mayonnaise |
| 1/2 | ts | White pepper |
| 1/2 | ts | Fresh lemon juice |
| 2 | tb | Thinly chopped green onions |
INSTRUCTIONS
Salmon should be sliced thin and cut the same size as the melba toasts. Combine butter, horseradish sauce and mayonnaise until creamy. Spread a thin layer of horseradish mixture on the toast then lay the salmon on top and garnish with scallions. If not serving immediately, cover and refrigerate until ready. Suggested Wine: Hot spiced rum, Sauternes white NOTES : Be creative with the shapes of the salmon and or toast. Recipe by: Red Lobster Posted to Bakery-Shoppe Digest by Linda Van Ess <Fundwell@excel.net> on Apr 05, 1998
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