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Title: Hors D'oeuvres Aux Crevette Et Saumon
Categories: Appetizers, Snacks, Seafood
Yield: 8 Servings
4 Large shrimp, cooked,
-peeled, deveined,
-tails removed
2 Slices smoked salmon, cut
-in half lengthwise
8 Slices baguette, 1/4" thick
3 tb Lemon juice
2 lg Cloves garlic, minced or
-pressed
1/2 c Olive oil
Dash salt
Dash pepper
2 ts Capers
4 Lemon wedges
Combine lemon juice, garlic, olive oil, salt, and pepper. Mix well.
Put cooked shrimp in a small glass or plastic container. Pour in 1/4
C of the dressing (reserve the rest for the SALADE VERTE). Cover and
refrigerate for 1-2 hours (or longer, but not overnight). To
assemble, toast baguette slices lightly. Brush with marinade. Lay
on serving plate and top 4 of the slices with one shrimp each. Top
the other 4 slices with a strip of smoked salmon curled into a
"rosette." Sprinkle 1/2 teaspoon capers on each of the 4 salmon
appetizers. Serve on plate with the 4 lemon wedges. Makes 8
appetizers, 4 shrimp, 4 salmon.
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