Hors D'oeuvres Aux Crevette Et Saumon

Recipe Ingredients

4 tablespoons	60ml	Shrimp - cooked, peeled, (large) deveined,
		Removed
2		Smoked salmon - cut
		Half lengthwise
8		Baguette - 1/4" thick
3 tablespoons	45ml	Lemon juice
2		Garlic - minced or
1/2 cup	118ml	Olive oil
1		Salt
1		Pepper
2 teaspoons	10ml	Capers
4		Lemon wedges

Recipe Instructions

Combine lemon juice, garlic, olive oil, salt, and pepper. Mix well. Put cooked shrimp in a small glass or plastic container. Pour in 1/4 C of the dressing (reserve the rest for the SALADE VERTE).

Cover and refrigerate for 1-2 hours (or longer, but not overnight). To assemble, toast baguette slices lightly. Brush with marinade. Lay on serving plate and top 4 of the slices with one shrimp each. Top the other 4 slices with a strip of smoked salmon curled into a "rosette." Sprinkle 1/2 teaspoon capers on each of the 4 salmon appetizers. Serve on plate with the 4 lemon wedges.

Makes 8 appetizers, 4 shrimp, 4 salmon.

Source:
The Chinese Banquet Cookbook

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