This Recipe is part of the Breakfast Sunnyside Up Patio Brunch Menu
The brochettes look pretty spectacular on the salad, but if you wish, omit the greens, garnish the brochettes with lemon slices and serve with sliced baguette as pre-dinner finger food. You’ll need 16 (8-inch/20 cm) wooden skewers for the brochettes.
Ingredients
Brochettes:
2 pkgs (150 g each) herbed cream cheese (not light)
1 pkg (150 g) smoked wild salmon, thawed if frozen
1 tsp grated lemon zest
1/2 tsp black pepper
Fresh parsley, chopped
Citrus Greens:
1/4 cup olive oil
1 tsp grated lemon zest
4 tsp fresh lemon juice
1 tsp Dijon mustard
1/4 tsp granulated sugar
Pinch salt and pepper
10 cups lightly packed mixed, washed, dried and torn salad greens or mesclun
Directions
1. Brochettes: Divide the cheese into 16 portions, then roll each into a ball; set aside. Cut the salmon into ¾-inch-wide (2 cm) strips, cutting longer strips in half if necessary so you have a total of 32.
2. Carefully thread 1 strip accordion-style onto a skewer, followed by a cheese ball, then another strip of salmon; wipe the end of the skewer with a paper towel to remove any cheese residue. Repeat with the remaining ingredients and skewers. Arrange in a single layer on a platter; sprinkle with the lemon zest, pepper and parsley. (The brochettes can be covered and refrigerated for up to 6 hours. Let stand at room temperature for 30 minutes before serving.)
3. Citrus Greens: In a small bowl, whisk together the oil, lemon zest, lemon juice, mustard, sugar, salt and pepper. (The dressing can be prepared ahead and stored at room temperature for 2 hours.)
4. Just before serving, whisk the dressing. In a large bowl, toss the greens with the dressing. Divide the greens among 8 plates; arrange 2 brochettes on each serving and serve at once. Makes
Serves 8
Thought that was sweet? You’ll enjoy:
Excerpted from A Taste of Canada by Rose Murray. Copyright © 2008 by Rose Murray. Excerpted by permission of White Cap. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now.