Salmon-Cucumber Stuffed Nasturtium Leaves |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A tasty and very pretty appetizer. Perfect for a high tea or a garden party. Ingredients:
2 ounces salmon cream cheese spread, softened |
1/4 cup cucumber, finely minced |
salt |
20 large nasturtium leaves |
20 long stemmed nasturtium blossoms |
Directions:
1. Mix together the salmon cream cheese, cucumber, and salt until smooth.
2. Spoon about a teaspoonful of the mixture into the center of each leaf.
3. Roll the leaves up into a tight roll.
4. Wrap the blossom stems around the leaf and tie tightly.
5. Chill for up to an hour before serving.
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