Hors D'oeuvres Aux Crevette Et Saumon Recipe
Recipe Ingredients
4 large shrimp, cooked, peeled, devei, ned, tails r
2 slices smoked salmon, cut in half l, engthwise
8 slices baguette, 1/4 thick
3 tbsp lemon juice
2 large cloves garlic, minced or pressed
1/2 cup olive oil
1 dash salt
1 dash pepper
2 tsp capers
4 lemon wedges
Recipe Preparation
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.
Servings: 8
Back to Salmon Recipes
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Hors D'oeuvres Aux Crevette Et Saumon Recipe from the Recipes-4U Cookbook
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