This dish is a shrimp and salmon appetizer.
Combine lemon juice, garlic, olive oil, salt, and pepper.
Mix well.
Putcooked shrimp in a small glass or plastic container.
Pour in 1/4 C of thedressing (reserve the rest for the SALADE VERTE).
Cover and refrigeratefor 1-2 hours (or longer, but not overnight).
To assemble, toast baguetteslices lightly.
Brush with marinade.
Lay on serving plate and top 4 ofthe slices with one shrimp each.
Top the other 4 slices with a strip ofsmoked salmon curled into a rosette.
Sprinkle 1/2 teaspoon capers on eachof the 4 salmon appetizers.
Serve on plate with the 4 lemon wedges.
Makes 8appetizers, 4 shrimp, 4 salmon.
Ingredients
Directions
Combine lemon juice, garlic, olive oil, salt, and pepper.
Mix well.
Putcooked shrimp in a small glass or plastic container.
Pour in 1/4 C of thedressing (reserve the rest for the SALADE VERTE).
Cover and refrigeratefor 1-2 hours (or longer, but not overnight).
To assemble, toast baguetteslices lightly.
Brush with marinade.
Lay on serving plate and top 4 ofthe slices with one shrimp each.
Top the other 4 slices with a strip ofsmoked salmon curled into a rosette.
Sprinkle 1/2 teaspoon capers on eachof the 4 salmon appetizers.
Serve on plate with the 4 lemon wedges.
Makes 8appetizers, 4 shrimp, 4 salmon.
