SMOKED SALMON CANAPES
I like these at Christmas time because of the red, green colors. (they are good anytime tho) Relatively low cal . for the festive season
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 32 Canapes, 8 serving(s)
Number Of Ingredients 7
Steps:
- With a vegetable peeler remove and discard a long strip of the green outer peel.
- On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring.
- You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels.
- Blend together the cream cheese, smoked salmon and horseradish.
- (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar.
- Garnish the serving platter with parsley or dill.
Nutrition Facts : Calories 90.5, Fat 5.3, SaturatedFat 2.6, Cholesterol 60.2, Sodium 229, Carbohydrate 6.2, Fiber 0.7, Sugar 2.2, Protein 5.7
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