Try this Smoked Salmon "Carrots" recipe, or contribute your own.
Suggest a better descriptionIn a food processor, blend cream cheese, capers, lemon juice, black pepper, and 3 tablespoons of dill (stems removed), until smooth. Reserve remaining dill. Spread a 1/8-inch layer of cream cheese mixture over pumpernickel slices. Cover cheese mixture with a single layer of salmon. Trim all 4 edges. Then slice into long triangles. Place on serving plate and then garnish each "carrot" with a 1-inch sprig of dill "carrot top" Yield: 6 appetizer servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283 Posted to MC-Recipe Digest V1 #816 by Holly Butman
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 488 | ||
Calories from Fat: 98 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 39.1mg | 12 % | |
Sodium 4409.6mg | 152 % | |
Potassium 573.6mg | 15 % | |
Total Carbohydrate 55.7g | 16 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 47.8g | ||
Protein 41.2g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 488
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