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Smoked Salmon with Black Olives and Alfalfa Sprouts

Smoked Salmon with Black Olives and Alfalfa Sprouts

To save the time of trimming crust and cutting into squares, use 24 slices of party pumpernickel bread instead of sandwich bread.

Coastal Living NOVEMBER 2006

  • Yield: Makes 24 appetizers

Ingredients

  • 4 slices dark pumpernickel bread, crusts removed
  • 3/4 cup herbed cream cheese, softened
  • 4 ounces thinly sliced smoked salmon
  • 1/2 cup alfalfa sprouts
  • 12 pitted kalamata olives, cut in half

Preparation

Place bread slices on a large cutting board. Spread cream cheese evenly onto bread slices. Top cream cheese with salmon. Cut each bread slice into 6 squares. Top each with alfalfa sprouts and an olive half.

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Smoked Salmon with Black Olives and Alfalfa Sprouts recipe

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