| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Seafood | Canadian | Appetizers, Cheese/eggs, Fish, Harned 1994, Herb/spice | 6 | Appetizers |
INGREDIENTS
| 6 | sl | Pumpernickel bread cut in squares 4 squares per slice |
| Unsalted butter | ||
| 1 | tb | Chopped fresh lemon balm |
| 1 | ts | Lemon juice |
| Salt and pepper; to taste | ||
| 4 | oz | Cream cheese; at room temp. |
| 1/4 | lb | Canadian smoked salmon thinly sliced |
| 1 | sm | Red onion thinly sliced in rings |
| Lemon slices | ||
| Lemon balm sprigs |
INSTRUCTIONS
GARNISH Spread pumpernickel squares with butter. Blend lemon balm with lemon juice, salt, pepper and cream cheese. Spread evenly onto buttered squares. Place a small piece of salmon on top of each square, then a red onion ring. Arrange on serving platter; garnish. Variation: Use chopped chives or dill instead of lemon balm. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 61. ISBN 0-88862-788-2. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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