Smoked Salmon "carrots"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Whipped cream cheese, at |
| room temperature | ||
| 1 | T | Capers |
| 1 | T | Freshly squeezed lemon juice |
| 1/2 | t | Freshly ground black pepper |
| 1 | Fresh dill | |
| 4 | Pumpernickel bread | |
| 6 | oz | Smoked salmon, lox |
INSTRUCTIONS
In a food processor, blend cream cheese, capers, lemon juice, black pepper, and 3 tablespoons of dill (stems removed), until smooth. Reserve remaining dill. Spread a 1/8-inch layer of cream cheese mixture over pumpernickel slices. Cover cheese mixture with a single layer of salmon. Trim all 4 edges. Then slice into long triangles. Place on serving plate and then garnish each "carrot" with a 1-inch sprig of dill "carrot top" Yield: 6 appetizer servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283 Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 39.1mg
Sodium: 3657.3mg
Potassium: 330.8mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 31.5g