|
Smoked
Salmon Pyramids with Grilled Artichoke Dip
Using an
Egg Cup or Aperitif glass, line with plastic Wrap. Layer the
sides with Smoked Salmon. Then place ½ tsp of Summer
Fresh Grilled Artichoke Dip and 2 Tbsp of Cooked Rice. Fold
over the remaining side to seal the cup. Place in fridge for 30
minutes. Garnish with a chive.
Recipe compliments of
Summer Fresh
Salads |
 |
Product Search |
 |
|
Are you a buyer looking to source high quality food &
beverage products? Click on the Member Search link above to perform searches
in our database.
|
|
|
Daily News |
|
|
Members don't forget to check the daily news in
the Member's only section. Some of the news brought to you by:
|
|
