( about 20 calories each )
¼ lb. Alder smoked
salmon
8 ounces cream cheese, softened
1 pint cherry tomatoes
1 teaspoon lemon juice
4 teaspoons minced fresh dill or
¾ teaspoon dried dill weed
1. Early in day, cut each cherry tomato in half.
Remove and discard seeds and pulp from cherry tomatoes to form cups.
Place cherry-tomato cups, cut-side down,on paper towels to drain.
2.Use food processor knife blade to blend cream cheese,
smoked salmon, lemon juice and dill until mixture is smooth.
3. Spoon smoked-salmon mixture into small decorating bag
with large star tube. Pipe salmon mixture into cherry-tomato cups
and then arrange them on a platter.
Cover loosely with plastic wrap and refrigerate until ready to serve.
Makes about 50 hors d’oeuvres.
A.B. Williams
Grand Forks, ND