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Name: Smoked Salmon Stuffed Vegetables
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 96
Cuisine: American
Ingredients: 2 tb Lemon juice; 1 tb Prepared horseradish; 24 Mushroom caps, 1 1/2 inches; 1 lb Unsalted butter; 24 Cherry tomatoes; 48 Snow peas; 1/2 ts Pepper; 1 Jar ( 3 1/2 oz.) red caviar; 1 Jar ( 3 1/2 oz.) black; 1 lb Smoked salmon

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INGREDIENTS

2 tb Lemon juice
FILLING
1 tb Prepared horseradish
24 Mushroom caps, 1 1/2 inches
1 lb Unsalted butter
24 Cherry tomatoes
48 Snow peas
1/2 ts Pepper
GARNISH
1 Jar ( 3 1/2 oz.) red caviar
1 Jar ( 3 1/2 oz.) black
1 lb Smoked salmon
VEGETABLES

Appetizers

INSTRUCTIONS

FILLING: In food processor or blender, puree salmon in batches. (Alternatively, chop finely by hand.) Beat in butter, lemon juice, horseradish and pepper. Taste and adjust seasoning if necessary. (Filling can be refrigerated for up to 2 days, or frozen for longer storage; bring to room temperature before piping into vegetables.) VEGETABLES: Bring large pot of water to boil; remove string from snow peas and cook for 15 seconds. Drain and rinse under cold running water; pat dry. Carefully open top side of each shell to resemble a little boat. Pat dry. Wipe mushrooms with wet paper towels or wash briefly under cold running water (do not soak). Break or cut out stems carefully and pat caps dry. Cut tops off cherry tomatoes and carefully scoop out pulp. Invert onto paper towels to drain. GARNISH: Using piping bag fitted with star tip, pipe filling into vegetables. Spoon a little caviar onto each and arrange attractively on serving platter. To make vegetables "sit up straight," use a little filling to as "glue" on the bottom if necessary. Makes 96 appetizers Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living Entertaining Cookbook Posted to MM-Recipes Digest V4 #15 by cjhartlin@email.msn.com on Jul 1, 1999

NOTES

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Smoked Salmon Stuffed Vegetables

2 tb Lemon juice
 FILLING
1 tb Prepared horseradish
24 Mushroom caps, 1 1/2 inches
1 lb Unsalted butter
24 Cherry tomatoes
48 Snow peas
1/2 ts Pepper
 GARNISH
1 Jar ( 3 1/2 oz.) red caviar
1 Jar ( 3 1/2 oz.) black
1 lb Smoked salmon
 VEGETABLES

FILLING:  In food processor or blender, puree salmon in batches.  (Alternatively, chop finely by hand.)  Beat in butter, lemon juice,  horseradish and pepper.  Taste and adjust seasoning if necessary. (Filling  can be refrigerated for up to 2 days, or frozen for longer storage; bring  to room temperature before piping into vegetables.)    VEGETABLES:  Bring large pot of water to boil; remove string from snow peas  and cook for 15 seconds. Drain and rinse under cold running water; pat dry.  Carefully open top side of each shell to resemble a little boat. Pat dry.    Wipe mushrooms with wet paper towels or wash briefly under cold running  water (do not soak).  Break or cut out stems carefully and pat caps dry.    Cut tops off cherry tomatoes and carefully scoop out pulp.  Invert onto  paper towels to drain.    GARNISH:  Using piping bag fitted with star tip, pipe filling into  vegetables.  Spoon a little caviar onto each and arrange attractively on  serving platter.  To make vegetables "sit up straight," use a little  filling to as  "glue" on the bottom if necessary.  Makes 96 appetizers  Typed in MMFormat by cjhartlin@email.msn.com  Source: Canadian Living  Entertaining Cookbook    Posted to MM-Recipes Digest V4 #15 by cjhartlin@email.msn.com on Jul 1,  1999

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Nutrition

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Serving Size: 1 Appetizer (51g)
Recipe Makes: 96 Appetizer

Calories: 60
Calories from Fat: 40 (67%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.3g
Cholesterol 17.3mg		5 %
Sodium 5.1mg		0 %
Potassium 132.3mg		3 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.7g
Protein 3.5g		5 %
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.

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Calories per serving: 60

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