Canape- Smoked Salmon Canapes
Source of Recipe
Best of Gourmet 1990
Recipe Introduction
The canapes may be made 4 hours in advance and kept covered loosely with a dampened paper towel and plastic wrap and chilled.
List of Ingredients
1 1/2 tablespoons unslated butter, softened
2 teaspoon well drained bottled horseradish
4 thin square slices of dense pumpernickel bread, crusts discarded
1/4 pound slice smoked salmon
dill sprigs for garnishRecipe
In a small bowl blend together well the butter and the horseradish and spread the mixture on the bread. Quarter each slice diagonally and cut the resulting triangles in half to form smaller triangles. Cut the salmon slices in 1 1/2-inch squares, halve the squares diagonally to form triangles, and roll each triangle into a cone. Arrange the salmon cones on the bread triangles and insert a dill sprig in each cone.
Makes 32 canapes
|
|
member logon
