Hors d'oeuvres aux crevette et saumon

Yield: 8 servings

Measure Ingredient
4 \N Large shrimp, cooked, peeled, deveined, tails removed
2 \N Slices smoked salmon, cut in half lengthwise
8 \N Slices baguette, 1/4\" thick
3 tablespoons Lemon juice
2 larges Cloves garlic, minced or pressed
½ cup Olive oil
\N \N Dash salt
\N \N Dash pepper
2 teaspoons Capers
4 \N Lemon wedges

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.

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