| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Canadian |
Seafood, Vegetables, Entertain |
96 |
Appetizers |
INGREDIENTS
| 1 |
lb |
Smoked salmon |
| 1 |
lb |
Unsalted butter |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Prepared horseradish |
| 1/2 |
ts |
Pepper |
| 48 |
|
Snow peas |
| 24 |
|
Mushroom caps, 1 1/2 inches in diameter |
| 24 |
|
Cherry tomatoes |
| 1 |
|
Jar ( 3 1/2 oz.) black caviar |
| 1 |
|
Jar ( 3 1/2 oz.) red caviar |
INSTRUCTIONS
FILLING
VEGETABLES
GARNISH
FILLING: In food processor or blender, puree salmon in batches.
(Alternatively, chop finely by hand.) Beat in butter, lemon juice,
horseradish and pepper. Taste and adjust seasoning if necessary. (Filling
can be refrigerated for up to 2 days, or frozen for longer storage; bring
to room temperature before piping into vegetables.)
VEGETABLES: Bring large pot of water to boil; remove string from snow peas
and cook for 15 seconds. Drain and rinse under cold running water; pat dry.
Carefully open top side of each shell to resemble a little boat. Pat dry.
Wipe mushrooms with wet paper towels or wash briefly under cold running
water (do not soak). Break or cut out stems carefully and pat caps dry.
Cut tops off cherry tomatoes and carefully scoop out pulp. Invert onto
paper towels to drain.
GARNISH: Using piping bag fitted with star tip, pipe filling into
vegetables. Spoon a little caviar onto each and arrange attractively on
serving platter. To make vegetables "sit up straight," use a little
filling to as "glue" on the bottom if necessary. Makes 96 appetizers
Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living
Entertaining Cookbook
Posted to MM-Recipes Digest V4 #15 by cjhartlin@email.msn.com on Jul 1,
1999
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