Smoked salmon bites with lemon balm on pumper
6 Appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Pumpernickel bread cut in squares 4 squares per slice |
| Unsalted butter | ||
| 1 | tablespoon | Chopped fresh lemon balm |
| 1 | teaspoon | Lemon juice |
| Salt and pepper; to taste | ||
| 4 | ounces | Cream cheese; at room temp. |
| ¼ | pounds | Canadian smoked salmon thinly sliced |
| 1 | small | Red onion thinly sliced in rings |
| Lemon slices | ||
| Lemon balm sprigs | ||
Directions
GARNISH
Spread pumpernickel squares with butter. Blend lemon balm with lemon juice, salt, pepper and cream cheese. Spread evenly onto buttered squares. Place a small piece of salmon on top of each square, then a red onion ring.
Arrange on serving platter; garnish.
Variation: Use chopped chives or dill instead of lemon balm.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 61. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.
Related recipes
- Irresistible smoked salmon bites
- Party nibbles: smoked salmon
- Party nibbles: smoked salmon pt
- Potted smoked salmon
- Smoked salmon
- Smoked salmon & dill
- Smoked salmon and avocado with lemon caper butter on pumper
- Smoked salmon and dill
- Smoked salmon bites with lemon balm on pumpernickel
- Smoked salmon caper spread
- Smoked salmon dill canapes
- Smoked salmon dip
- Smoked salmon mousse
- Smoked salmon pate
- Smoked salmon salad
- Smoked salmon with brie and dill
- Smoked salmon with dill blinis, creme fraiche and lemon vod
- Smoked salmon with lemon mayonnaise
- Smoked salmon with pickled walnuts and a lemon verbena and
- Smoked salmon, avocado & lemon caper butter