Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese/Eggs
Fish Harned 1994
Herb/Spice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 sl Pumpernickel bread
-- cut in squares
-- 4 squares per slice
Unsalted butter
1 tb Chopped fresh lemon balm
1 t Lemon juice
Salt and pepper -- to taste
4 oz Cream cheese -- at room temp.
1/4 lb Canadian smoked salmon
-- thinly sliced
1 sm Red onion
-- thinly sliced in rings
-----GARNISH-----
Lemon slices
Lemon balm sprigs
Spread pumpernickel squares with butter. Blend lemon
balm with lemon juice, salt, pepper and cream cheese.
Spread evenly onto buttered squares. Place a small
piece of salmon on top of each square, then a red
onion ring.
Arrange on serving platter; garnish.
Variation: Use chopped chives or dill instead of lemon
balm.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy
Enright. Toronto: James Lorimer & Company, 1985. Pg.
61. ISBN 0-88862-788-2. Electronic format by Cathy
Harned.
