| 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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