| 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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