"The belly rules the mind."--Spanish Proverb

Scottish Smoked Salmon hors d'oeuvres Recipe

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This recipe for Scottish Smoked Salmon hors d'oeuvres, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline FitzPatrick
Added: Thursday, July 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Peppridge Farm very thin white bread, toasted lightly, crusts removed and cut in half, horizontally.

1/2 lb package Scottish Smoked Salmon, pre sliced.

1 container of whipped Cream cheese
1 pkg. fresh Dill
1 Guacamole (Avo brand) refrigerated section
1 jar large egg Salmon roe
Lemon wedges, seeds removed.

Directions:
Directions:
Mince 1 t Dill and mix with the cream cheese.

Spread a thin layer of dilled cream cheese on the toasted white bread halves.

Place a piece of Scottish Smoked Salmon on the toast. Trim to keep tidy.

Top with a dollop of guacamole

Garnish with a few Salmon roe eggs

Serve with lemon wedges.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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