Title: Hors D'oeuvres Aux Crevette Et Saumon
Categories: Appetizer Snack Seafood
Yield: 8 Servings
| 4 | | Large shrimp, cooked, peeled, deveined, tails removed |
| 2 | | Slices smoked salmon, cut in half lengthwise |
| 8 | | Slices baguette, 1/4" thick |
| 3 | tb | Lemon juice |
| 2 | lg | Cloves garlic, minced or pressed |
| 1/2 | c | Olive oil |
| | | Dash salt |
| | | Dash pepper |
| 2 | ts | Capers |
| 4 | | Lemon wedges |
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.