Salmon Stuffed Vegetables
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe was provided by Cindy Hartlin from Oakville,
1 lb Smoked salmon
1 lb Unsalted butter
2 tb Lemon juice
1 tb Prepared horseradish
½ ts Pepper
48 Snow peas
24 Mushroom caps, 1½ inches-in diameter
24 Cherry tomatoes
1 Jar ( 3½ oz) black caviar
1 Jar ( 3½ oz) red caviar
make the filling, in a food processor or blender,
puree salmon in batches. (Alternatively, chop finely
in butter, lemon juice, horseradish and pepper.
and adjust seasoning if necessary. (Filling can
be refrigerated for up to 2 days, or frozen for longer
storage; bring to room temperature before piping into
prepare the vegetables bring a large pot of water
to the boil.
string from snow peas and cook for 15 seconds.
and rinse under cold running water. Pat dry.
Carefully open top side of each shell to resemble
a little boat. Pat dry.
mushrooms with wet paper towels or wash briefly under
cold running water (do not soak).
or cut out stems carefully and pat caps dry.
tops off cherry tomatoes and carefully scoop out pulp.
Invert onto paper towels to drain.
a piping bag fitted with star tip, pipe filling into
a little caviar onto each and arrange attractively
on serving platter.
make vegetables "sit up straight," use a
little filling as "glue" on the bottom if
Canadian Living Entertaining Cookbook