Smoked Salmon Canapes
Source of Recipe
from cooking daily
Smoked Salmon Canapes
1 cup butter, room temperature*
3/4 cup fresh dill sprigs
1 clove garlic, minced
1/4 teaspoon salt
4 teaspoons fresh lemon juice
2 French baguettes
8 ounces smoked salmon, sliced very thin
*Let butter sit out of refrigerator to reach room
temperature. If necessary, you can always place
butter in a dish and microwave for a minute or two
until butter becomes soft.
Remove dill leaves from large sprigs.
Add dill, garlic and salt to blender/food processor.
Process until chopped.
Add butter and process until smooth.
Slowly add lemon juice while processing until mixed completely.
Remove butter from processor and scrape sides to get as much
as possible.
Refrigerate butter until ready to use.
Cut baguettes into very thin slices, about 1/4 to 1/2 inch wide
with a very sharp bread knife.
Spread a small amount of the dill butter on each slice and top it
with a small piece of smoked salmon.
Arrange on a platter and serve.
If you would like to really dress these up, you can sprinkle a
small amount of caviar on top of each canape.
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