Easy Recipe Finder
Recipe Feeder
1.5 lb cream cheese
6 Tbsp horseradish - prepared
2 lemons - juice
1 Tbsp worchestershire
s&p
tabasco
-
1 side smoked salmon - sliced
-
baguette for crouton
butter
s&p
=Combine first six ingredients in food processor, blend until smooth.
On a piece of parchment paper, arrange smoked salmon in single layer, tightly touching, in a rectangle. Usual size is 4 across & 3 tall (smaller slices toward tail are 4 tall
Spread thin layer of cream cheese mix (~1/16 inch thick) on salmon. Roll into cylinder, par-freeze. Slice and lay on crouton, pasting with a bit of spread.
For the crouton, thinly slice the baguette, top with melted butter, sprinkle with salt and pepper. Bake 325 until crisp.
6 Tbsp horseradish - prepared
2 lemons - juice
1 Tbsp worchestershire
s&p
tabasco
-
1 side smoked salmon - sliced
-
baguette for crouton
butter
s&p
=Combine first six ingredients in food processor, blend until smooth.
On a piece of parchment paper, arrange smoked salmon in single layer, tightly touching, in a rectangle. Usual size is 4 across & 3 tall (smaller slices toward tail are 4 tall
Spread thin layer of cream cheese mix (~1/16 inch thick) on salmon. Roll into cylinder, par-freeze. Slice and lay on crouton, pasting with a bit of spread.
For the crouton, thinly slice the baguette, top with melted butter, sprinkle with salt and pepper. Bake 325 until crisp.
