It's Party Time

This would make a wonderful first course for your Christmas or New Years Celebratory dinner.



*Smoked Salmon Tartar with Horseradish and Dill*
Serves 4

Serve this delicious tartar with crisp slices of grilled bread and thin slices of cucumber.

8 ounces cold smoked salmon
2 TBS minced red onion
1 TBS nonpareille capers, drained and rinsed
1 TBS coarsely chopped fresh dillweed
1 1/2 tsp prepared horseradish
1/8 tsp grated lemon zest
1 tsp lemon juice
2 TBS sour cream
1/4 tsp Tabasco sauce
1/8 tsp freshly ground black pepper
thinly sliced English cucumber
Frisee salad leaves for garnish
Tomato vinegar to drizzle on the salad leaves
thinly sliced bread, grilled

Cut the salmon into small dice. Combine with the onion, capes, dill weed and horseradish in a medium bowl. Stir in the lemon zest, lemon juice and the sour cream. Add the Tabasco sauce and pepper. Fold all together gently, taking care not to over mix it.

Cover and chill in the refrigerator until ready to serve.

When ready to serve pack into individual molds. Place some of the thinly sliced cucumber on the edge of a chilled salad plate. Unmold the salmon just slightly overlapping the cucumber and arrange some frissee salad on the other side. Drizzle the salad leaves with a little tomato vinegar and serve with a few slices of the grilled bread on the side.