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Smoked Salmon and Horseradish Bites

From Italian Cooking and Living, August/September 2004

    4 ounces goat cheese
    2 tablespoons prepared
    2 hard-boiled eggs, peeled and chopped
    salt and freshly ground pepper
    4 ounces smoked salmon, cut into 1-inch wide strips
    10 caper berries packed in oil, drained
    extra-virgin olive oil
Combine the cheese, horseradish and eggs in a bowl. Season with salt and pepper, and mix. Wrap each salmon strip around 1 tablespoon of the cheese mixture, and secure with a toothpick threaded with a caper berry. Arrange on a platter, and chill for 20 minutes. To serve, drizzle with olive oil. Serves 6

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The Magazine of La Cucina Italiana