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Yield:
1
Ingredients:
| 4 x |
thin slices smoked salmon |
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(about 4 ounces) |
| 3 tbl |
mayonnaise |
| 4 tsp |
sour cream |
| 1/4 tsp |
grainy mustard |
| 1 dsh |
lemon juice |
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curly endive |
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dill sprigs |
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capers or caviar |
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Starting at the narrow end, roll up each |
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salmon slice into firm cylinder, cover |
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and refrigerate. In small bowl, mix together |
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mayonnaise, sour cream, mustard and lemon |
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juice. Cover and refrigerate for about 20 |
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minutes or until flavors blend. |
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On 2 serving plates, arrange curly endive |
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leaves, place 2 salmon rolls on each. Spoon |
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mayonnaise beside salmon and garnish with |
Instructions:
Instructions: Serve with pumpernickel rounds.
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