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Smoked Salmon and Bread Heart

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Smoked Salmon and Bread Heart"Cooking is like love.

It should be entered into with abandon

or not at all."

Harriet Van Horne

 

Ingredients: 2 servings

4 pieces of fresh tender toast bread (pain de mie)

2 tablespoons butter, room temperature

3 tablespoons finely chopped parsley leaves

2 slices smoked salmon

2 tablespoons sour cream

1 teaspoon thin shreds of lemon peel (yellow part only)

For decoration

Parsley leaves

Thin lemon slices

½ teaspoon baies roses (see note below)

 

1. Remove crust of the bread slices and cut each two slices to form a heart shape, one slice to form the left side and the other to form the right side.  Stick each 2 halves together with little butter.

2. Spread top and sides with butter.

3. Press the sides with the chopped parsley and place each heart on a serving plate.

4. Place a slice of salmon on each heart, a tablespoon of sour cream, and the thin shreds of lemon peel.

5. Garnish with parsley leaves, lemon slices, and baies roses.

6. Hearts may be prepared few hours in advance.  Cover and keep refrigerated.

 

Serving variations:

1. Few of these hearts may be prepared and placed on a serving plate in the form of a circle with some sliced greens in the middle topped with salmon slices. (See picture).

2. Small hearts may be prepared by cutting smaller heart shapes using one slice of bread instead of two.

3. A teaspoon of caviar may be used on top if desired.

To reduce calories:

Use low fat cream cheese instead of butter.  Use low fat sour cream or refrain from using it

N.B.: 

Baies Roses are small buds that look like white pepper but are pink in color.  Available from supermarkets in small spice jars.

   
© 2005 Cooking Courses Marlene Matar