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Salmon Red Carpets

Source of Recipe


Ladies' Home Journal, March 2004






List of Ingredients



• 6 slices white or whole-wheat bread, crusts removed
  
• 3/4 cup sour cream
  
• 1 Tbsp chopped fresh tarragon
  
• 1/2 tsp grated lemon peel
  
• 1/4 tsp salt
  
• 1/8 tsp freshly ground pepper
  
• 6 ounces thinly sliced smoked salmon, cut into 1/2-inch rectangles
  
• Paprika
  
• Fresh tarragon, for garnish
  






Instructions



1. Heat oven to 400 degrees (F). Cut each slice of bread into 4 rectangular pieces. Arrange bread in an even layer on a large cookie sheet. Bake until tops are lightly toasted and golden, 5 minutes. Turn bread slices and bake 3 minutes more, until firm and toasted through. Transfer toast to a wire rack and let cool completely.
   
   
2. In a small bowl, combine sour cream, tarragon, lemon peel, salt and pepper until well blended. Spread 1 piece of toast with about 1 teaspoon sour cream mixture. Roll up one end of a slice of salmon, leaving the other end flat. Place paprika in a shallow pie plate, then carefully dip both long ends of salmon roll in paprika. Place atop sour cream.
   
   
3. Repeat with remaining sour cream mixture, toast, salmon and paprika. Garnish each toast with a sprig of fresh tarragon, if desired.
   
   Makes 24 pieces.