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La Belle Cuisine - More Appetizer Recipes

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Smoked Salmon, Avocado and Horseradish Spirals



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Friday, November 10, 2006

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  Victor Santos - Wine and Cheese
Wine and Cheese
Victor Santos
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Smoked Salmon, Avocado and Horseradish Spirals
Gourmet Archives

1 envelope unflavored gelatin
2 tablespoons fresh lemon juice
1/2 California avocado
8 ounces cream cheese, softened
3 tablespoons drained, bottled horseradish
1/2 pound thinly sliced smoked salmon
18 thin slices of dense pumpernickel
Garnish: tiny parsley sprigs and fresh chives

In small saucepan sprinkle gelatin over lemon juice, let it soften 10 minutes. Heat mixture over moderately low heat, stirring, until gelatin is dissolved.
In food processor, purée the avocado with cream cheese, horseradish, and gelatin mixture until the mixture is smooth. Transfer mixture to a bowl, set the bowl in a larger bowl of ice and cold water and stir until it is thickened to the consistency of thick mayonnaise.
Arrange the smoked salmon slices, overlapping them slightly, on a sheet of plastic wrap to form a 17-by-7-inch rectangle and spread them with the avocado mixture leaving a 1/2-inch border. Using plastic wrap as an aid, beginning with a long side, roll up the smoked salmon jelly-roll fashion, wrap it in the plastic wrap, and twist the ends of the plastic wrap closed. Chill the smoked salmon roll for 3 hours or until firm and filling is set.
With 1 1/2-inch round cutter, cut out rounds from pumpernickel, reserving the scraps for another use. Remove the plastic wrap from the salmon roll carefully on a cutting board and with an electric knife cut it crosswise into 1/4-inch slices. Arrange each salmon roll on a pumpernickel round and garnish each canapé with a parsley sprig and 2 short sections of chive. The canapés keep, covered tightly with plastic wrap, chilled, for 2 hours.
Makes 36 canapés.

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