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Smoked Salmon Appetizer

Yield: Approximately 45-50 pieces

1 lb. smoked salmon, pre-sliced from the store
¼ teaspoon dill
4 ounces cream cheese, softened
¼ teaspoon lemon juice
1 tablespoon capers, drained and chopped
Lemon zest for garnish

¼ cup uncooked wild rice
½ teaspoon fresh tarragon
1½ cups Arborio rice
½ teaspoon minced garlic
2 teaspoons olive oil
½ cup white wine
5 cups water

Recipe by: Chef Tim Zehnal
Categories: Recipes