Hors Doeuvres Aux Crevette Et Saumon Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 Large: shrimp, cooked, peeled, deveined, tails removed
2 Slices: smoked salmon, cut in half lengthwise
8 Slices: baguette, 1/4" thick
3 tbsp: Lemon juice,
2 large: Cloves garlic, minced or pressed
1/2 cup: Olive oil,
Dash salt,
Dash pepper,
2 tsp: 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 1/4
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 1/2 teaspoon capers on each of the 4 salmon appetizers.
Serve on plate with the 4 lemon wedges. Makes 8 appetizers, 4 shrimp,
4 salmon.
Source from luhu.jp
Put cooked shrimp in a small glass or plastic container. Pour in 1/4
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 1/2 teaspoon capers on each of the 4 salmon appetizers.
Serve on plate with the 4 lemon wedges. Makes 8 appetizers, 4 shrimp,
4 salmon.
Source from luhu.jp