Hors d'oeuvres aux crevette et saumon
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Large shrimp, cooked, peeled, deveined, tails removed | |
| 2 | Slices smoked salmon, cut in half lengthwise | |
| 8 | Slices baguette, 1/4\" thick | |
| 3 | tablespoons | Lemon juice |
| 2 | larges | Cloves garlic, minced or pressed |
| ½ | cup | Olive oil |
| Dash salt | ||
| Dash pepper | ||
| 2 | teaspoons | Capers |
| 4 | Lemon wedges | |
Directions
Combine lemon juice, garlic, olive oil, salt, and pepper. Mix well. Put cooked shrimp in a small glass or plastic container. Pour in ¼ 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 ½ teaspoon capers on each of the 4 salmon appetizers. Serve on plate with the 4 lemon wedges. Makes 8 appetizers, 4 shrimp, 4 salmon.