Smoked Salmon On Toast Or Jicama Hearts (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizer-e | 6 | Servings | ||
INGREDIENTS
| 12 | Sandwich bread or jicama | |
| very thin slices | ||
| 4 | T | Melted butter |
| 2 | T | Extra virgin olive oil |
| 1 | T | Fresh lime juice, up to 2 |
| Salt and freshly ground | ||
| black pepper | ||
| 12 | Smoked salmon, thinly sliced | |
| 1 | T | Finely snipped dill leaves |
| 1 | T | Chive "batons", chives cut |
| into 2-inch lengths |
INSTRUCTIONS
Preheat the oven to 350 degrees. With a biscuit cutter or heart shaped cutter, cut out heart shapes. (can be done in advance). Brush melted butter on both sides of the bread and set them on a baking sheet. Bake for 15 minutes or until toasts are golden brown; remove and set aside. (Or, for low cal alternative, cut wide thin slices of jicama, then cut out heart shapes from those can be done in advance, and kept in dampened cloth in the refrigerator.) Combine olive oil and lime juice and season lightly with salt and pepper. Set two "heart" shaped toast points or jicama slices in middle of a dinner plate. Heart points should meet in center and overlap each other slightly. Roll up or drape a slice of smoked salmon in the middle of each heart and brush with olive oil and rice vinegar dressing. For a professional looking presentation, scatter dill and chives over everything; including the plate. At last minute, coarsely grind fresh pepper over the top. Yield: 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6677 Posted to MC-Recipe Digest V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 20.4mg
Sodium: 50.6mg
Potassium: 24.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g