Smoked Salmon Canapes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 8
YIELD: 32 Canapes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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