Smoked Salmon Stuffed Vegetables

Instructions:

FILLING: In food processor or blender, puree salmon in batches. (Alternatively, chop finely by hand.) Beat in butter, lemon juice, horseradish and pepper. Taste 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 vegetables.)

VEGETABLES: Bring large pot of water to boil; remove string from snow peas and cook for 15 seconds. Drain and rinse under cold running water; pat dry. Carefully open top side of each shell to resemble a little boat. Pat dry. Wipe mushrooms with wet paper towels or wash briefly under cold running water (do not soak). Break or cut out stems carefully and pat caps dry. Cut tops off cherry tomatoes and carefully scoop out pulp. Invert onto paper towels to drain.

GARNISH: Using piping bag fitted with star tip, pipe filling into vegetables. Spoon a little caviar onto each and arrange attractively on serving platter. To make vegetables "sit up straight," use a little filling to as "glue" on the bottom if necessary. Makes 96 appetizers

Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living Entertaining Cookbook Posted to MM-Recipes Digest V4 #15 by cjhartlin@email.msn.com on Jul 1, 1999