Sassy smoked salmon canapes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sliced smoked salmon |
| 1 | pack | Melba toast |
| 1 | Stick lightly salted butter; softened | |
| 2 | tablespoons | Creamy style prepared horseradish |
| 2 | tablespoons | Mayonnaise |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Fresh lemon juice |
| 2 | tablespoons | Thinly chopped green onions |
Directions
Salmon should be sliced thin and cut the same size as the melba toasts.
Combine butter, horseradish sauce and mayonnaise until creamy. Spread a thin layer of horseradish mixture on the toast then lay the salmon on top and garnish with scallions.
If not serving immediately, cover and refrigerate until ready.
Suggested Wine: Hot spiced rum, Sauternes white NOTES : Be creative with the shapes of the salmon and or toast.
Recipe by: Red Lobster
Posted to Bakery-Shoppe Digest by Linda Van Ess <Fundwell@...> on Apr 05, 1998
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