Salmon Puree Celery Sticks

Recipe Ingredients

1/2 lb	227g / 8oz	Salmon filet
2 teaspoons	10ml	Prepared horseradish
1 tablespoon	15ml	Light sour cream
1 teaspoon	5ml	Dill weed
1 teaspoon	5ml	Chopped capers
1 teaspoon	5ml	Hungarian paprika
1 teaspoon	5ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
18		Celery sticks, 2" long
		Frisee - (optional)
		Pansies - (optional)

Recipe Instructions

Steam salmon over simmering water until fish flakes easily, about 10 minutes. Remove from steamer and cool to room temperature.

Puree salmon in food processor until smooth. Add horseradish, sour cream, dill weed, capers, paprika, lemon juice and salt and puree until smooth. Cover and chill several hours.

Spoon puree into pastry bag with tube and pipe onto celery pieces. Arrange on platter with frisee and pansy petals, if desired.

This recipe yields 18 appetizers.

Each appetizer: 18 calories; 85 mg sodium; 6 mg cholesterol; 1 gram fat; 1 gram carbohydrate; 2 grams protein; 0.13 gram fiber.

Source:
The Los Angeles Times, 06-30-1999

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