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Alicia's Ecuadorian
Canapés of Smoked Salmon
This Tasty little appetizer came to us via our visit to friends down
in Ecuador while we were visiting the Galapagos Islands, one of our
South American Sirens, Alicia said her Ecuadorian friends just raved
about this dish when she served it at social functions, we agreed
it's wonderful and the horseradish really compliments the salmon.
Ingredients:
One-quarter
cup heavy cream
1 tablespoon prepared horseradish
6 slices black bread, like pumpernickel, cut into quarters
One-quarter pound thinly sliced smoked salmon
4 tablespoons sour cream
One-quarter jar capers
Instructions:
Whip the cream until it forms soft peaks, then fold in the horseradish.
Spread this mix on the bread and top with the salmon, add one-half
teaspoon of sour cream and 3-4 sprinkle capers on top. Makes 2 dozen.
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