Southwest Rattlesnake of Smoked Salmon and Caviar |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Is there something missing in the ingredient list? Never fear...there really isn't rattlesnake in the dish. This is a great appetizer made to look like a rattlesnake. The recipe is printed in El Paso Inside Magazine. Ingredients:
1 small red pepper, roasted and peeled |
6 hard-boiled egg yolks, finely chopped |
6 hard-boiled egg whites, finely chopped |
4 ounces smoked salmon, minced |
1 medium red onion, minced |
1 bunch fresh parsley leaves, finely chopped |
6 tablespoons black caviar or 6 tablespoons black olives, chopped |
Directions:
1. Cut eyes and tongue from bell pepper.
2. On serving tray, alternate sections of salmon, onion, egg yolk, egg white, parsley and caviar or chopped black olives, in the shape of a snake.
3. Decorate the head with red bell pepper tongue and eye.
4. Serve with Melba toast or tostadas.
5. Note: There should be enough of the ingredients to make several strips from each ingredient.
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