Procedures:
Cover and set aside 4 slices of the smoked salmon in refrigerator for
garnish. In food processor, chop remaining salmon finely. Add cream
cheese and sour cream; blend well, stopping to scrape down side of bowl
once or twice.
Blend in lemon rind and juice, chives and cayenne; transfer to bowl. Cover
and refrigerate for 1 hour or until chilled. (Make-ahead: Refrigerate for
up to 2 days.)
Roll reserved salmon slices into rosettes and place on top. Makes 2 cups
Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living:
Holiday Best
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Oct 20, 1999
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