Hors D'oeuvres Aux Crevette Et Saumon Recipe


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Hors D'oeuvres Aux Crevette Et Saumon Recipe : Recipes 4U

 

Hors D'oeuvres Aux Crevette Et Saumon Recipe

Recipe Ingredients

4 large shrimp, cooked, peeled, devei, ned, tails r
2 slices smoked salmon, cut in half l, engthwise
8 slices baguette, 1/4 thick
3 tbsp lemon juice
2 large cloves garlic, minced or pressed
1/2 cup olive oil
1 dash salt
1 dash pepper
2 tsp capers
4 lemon wedges

Recipe Preparation

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.

 

 

Servings: 8

 

 

 

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Hors D'oeuvres Aux Crevette Et Saumon Recipe from the Recipes-4U Cookbook

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This Hors D'oeuvres Aux Crevette Et Saumon Recipe is one of our Salmon Recipes, which have been collected from visitor submissions and public domain sources. Of course, as we have more than 50,000 recipes it would be a seriously difficult task to prepare and test every recipe on our site, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any thing that looks wrong, please let us know.


 

Hors D'oeuvres Aux Crevette Et Saumon Recipe

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