Alicia's Ecuadorian Canapés Of Smoked Salmon

Filed under: Appetizers, Appetizers - Cold, Seafood - Salmon.

This Tasty little appetizer came to us via our visit w/friends in Ecuador while visiting the Galapagos Islands. One of our South American Sirens, Alicia, said her Ecuadorian friends just raved about this dish when she served it at social functions.

One-quarter cup heavy cream
1 tablespoon prepared horseradish
6 slices black bread, like pumpernickel, cut into quarters
One-quarter pound thinly sliced smoked salmon
4 tablespoons sour cream
One-quarter jar capers

Whip the cream until it forms soft peaks, then fold in the horseradish. Spread this mix on the bread and top with the salmon, add one-half teaspoon of sour cream and 3-4 sprinkle capers on top. Makes 2 dozen.

Recipe Summary:
Yield: 2 dozen
Prep Time: 10
Cook Time: zero

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Recipe Provided By:
Sherwood Forest B&B
Douglas, MI

Douglas Bed and Breakfast Inns