|1 pounds||Sliced smoked salmon|
|1 pack||Melba toast|
|1||Stick lightly salted butter; softened|
|2 tablespoons||Creamy style prepared horseradish|
|½ teaspoon||White pepper|
|½ teaspoon||Fresh lemon juice|
|2 tablespoons||Thinly chopped green onions|
Salmon should be sliced thin and cut the same size as the melba toasts.
Combine butter, horseradish sauce and mayonnaise until creamy. Spread a thin layer of horseradish mixture on the toast then lay the salmon on top and garnish with scallions.
If not serving immediately, cover and refrigerate until ready.
Suggested Wine: Hot spiced rum, Sauternes white NOTES : Be creative with the shapes of the salmon and or toast.
Recipe by: Red Lobster
Posted to Bakery-Shoppe Digest by Linda Van Ess <Fundwell@...> on Apr 05, 1998
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