| Entertaining Canapes and "befores" |
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Festive Nibbles with Wild Alaska Salmon Herb Mousse 2 x 418g cans red or pink wild Alaska salmon 4 tbsps powdered gelatine 150ml (� pint) just-boiled water 300ml (� pint) hot vegetable stock 2 x 200g tubs low-fat soft cheese 200g (7oz) cr�me fra�che finely grated rind and juice of 1 lemon 4 tbsps chopped fresh dill or parsley salt and freshly ground black pepper 1. Drain the salmon, reserving the liquid. Remove the skin and bones and flake with a fork 2. Dissolve the gelatine by sprinkling it over the very hot (not boiling) water stirring well to disperse. Stir occasionally for 2 - 3 minutes, then leave to cool for 10 minutes 3. Stir the vegetable stock into the cooled gelatine liquid. Mix together the cream cheese, cr�me fra�che, salmon and reserved salmon liquid. Add the gelatine mixture, herbs, lemon rind and juice. Season, stir well, then pour into a bowl. Cover and chill until set (approximately two hours) 4. When ready to serve, arrange the toast or biscuits onto serving platters, top each one with a slice of cucumber or tomato. Scoop some salmon mousse on top, garnish with tiny dill or parsley sprigs and serve. |
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| BACON APPETIZER CRESCENTS
Serves: 48 Prep Time: 30 min, Total Time: 45 min 1pkg. (8 oz.) PHILADELPHIA Cream Cheese 8 slices OSCAR MAYER Bacon crisply cooked crumbled 1/3 cup Grated Parmesan Cheese 1/4 cup finely chopped onion 2 Tbsp. chopped fresh parsley 1 Tbsp. milk 2 cans (8 oz. each) refrigerated crescent dinner rolls, poppy seed (optional) DIRECTIONS: Mix cream cheese, bacon, Parmesan cheese, onion, parsley and milk until well blended. Separate dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls cream cheese mixture. Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends. Place on greased cookie sheet. Sprinkle with poppy seed, if desired. Bake at 375�F for 12 to 15 minutes or until golden brown. Serve immediately. |
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