Canape Combinations
Pumpernickel bread with cream cheese and sliced smoked salmon
Buttered salty rye with sliced egg and caviar
Salty rye with horseradish, chili sauce, tiny shrimp
Lemon Herb Glaze
1-2/3 cups Water
1/8 teaspoon Peppercorns
1/2 Bay leaf
1/2 teaspoon Dried dill
1 package (3 ounces) lemon-flavored gelatin
1/2 teaspoon Salt
1 dash Cayenne pepper
3 tablespoons Vinegar
Place on a rack and top each canape with 2 to 3 tablespoons Lemon-Herb Glaze.
Lemon-Herb Glaze:
Bring water to simmer; add pepper corns, bay leaf, and dried dill. Cover, and simmer for about 10 minutes. Strain. Dissolve gelatin, salt, and cayenne in the hot liquid. Add vinegar. Chill until slightly thickened. Spoon mixture over canapes.