Appetizers, Seafood

Cocktail Rye Bread With Smoked Sturgeonbutter

  • 1/4 pound Smoked sturgeon, broken into pieces
  • 1/2 cup Butter, softened (1 stick)
  • ~ Salt and pepper (optional)
  • 1 small loaf Cocktail rye bread, thinly sliced

    • Put the sturgeon and butter in a blender or food processor and process for 1 minute, or until the mixture is well-blended. (If you are using a blender, you mayhave to stop the machine several times and push the mixture off the sides with a spatula.) Season with salt and pepper if necessary. Serve at room temperature on rye bread.

    Makes 8 servings.

    From "Dungeness Crabs and Blackberry Cobblers" by Janie Hibler

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!