|
|
Smoked Salmon and Horseradish BitesFrom Italian Cooking and Living, August/September 2004
4 ounces goat cheese
2 tablespoons prepared
horseradish
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
|
|
