Salmon Petits Toasts

Salmon Petits Toasts
Cucumber Canapés with Dilled Butter (center), and Salmon Petits Toasts (left and right)

Cream cheese, sour cream, and horseradish root combine to create delectable Salmon Petits Toasts. Pictured with Cucumber Canapés with Dilled Butter.

Salmon Petits Toasts
Yield: 15
  • 4 ounces smoked salmon
  • 4 ounces cream cheese, softened
  • 2 tablespoons sour cream
  • 1 teaspoon fresh ground horseradish root
  • ¹⁄8 teaspoon ground white pepper
  • 15 petits toasts, such as Trois Petits Cochons
  1. In the work bowl of a food processor, combine salmon, cream cheese, sour cream, horseradish root, and white pepper. Pulse until well blended and smooth. Transfer mixture to a covered container, and refrigerate until cold, approximately 4 hours.
  2. Just before serving, let mixture soften briefly at room temperature for ease of piping. Transfer mixture to a piping bag fitted with a large open-star tip (Wilton #1M), and pipe onto toasts in an upright fashion.
  3. Serve immediately.

 From TeaTime March/April 2017

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