Ingredients
-
16
-
1/2
-
8
-
2
-
3
-
4
-
2
-
-
-
-
-
-
-
-
Directions
Salmon Pat, I have had this many times at a local restaurant, Rotisserie for Beef and Bird, where it is their signature complimentary appetizer It’s an easy, yet impressive appetizer to make and disappears very quickly! Printed in a local paper’s food section for a recipe quest answer Cook time is chill time , I made this for an hors d’oeuvre for Christmas dinner The color is beautiful I followed the recipe exactly, and it turned out wonderful I made it a day ahead, and the flavors really blended I would caution with the celery salt as the smoked salmon can be pretty salty at the get go Maybe add a little celery salt and taste as you go Very good stuff Made my socks roll!, I have had this many times at a local restaurant, Rotisserie for Beef and Bird, where it is their signature complimentary appetizer It’s an easy, yet impressive appetizer to make and disappears very quickly! Printed in a local paper’s food section for a recipe quest answer Cook time is chill time
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Steps
|
1
Done
|
Combine Cream Cheese and Butter in a Mixing Bowl and Cream Lightly. |
|
2
Done
|
Add Salmon, Garlic, Sherry, Green Onions or Chives and Celery Salt; Blend Well. |
|
3
Done
|
Transfer Mixture Into Serving Dish, Cover, and Refrigerate at Least 2 Hours at Allow Flavors to Blend. |
|
4
Done
|
Serve With Melba Toast or Thinly Sliced Rye Bread. |
