Shrimp & Dijon Cream Cheese Canape
- 50% butter/50% cream cheese
- spread, flavored mildly with Dijon
- Individual toasted triangles of bread,
- brushed with a little butter and oil
- before toasting.
- Shrimp, poached in court bouillon in shell
- Fresh dill
- 1. Chill shrimp after cooking. Peel and devein.
- 2. Pipe a rosette of Dijon spread on toast triangle and put shrimp on, butterflied, with a sprig of dill.
- SERVINGS: 1
- SOURCE: Apple Charlotte