Sriracha Salmon Celery
Canoe Hors d’oeuvres Recipe Created by Ruth Paget
Canned
salmon works perfectly for this recipe.
Sriracha is a Thai ingredient made here in California. I love recipes that require little cooking in
summer.
Serves
4
Ingredients:
-1
(5-ounce) can drained and chopped Alaskan salmon
-1/4
cup Sriracha or Sriracha mayonnaise
-1/2
cup sour cream
-8
washed stalks celery with bottoms cut off so the celery lies flat on a serving
platter
Steps:
1-Mix
salmon with Sriracha and sour cream.
2-Fill
the cavities of the celery with the salmon and sour cream mixture.
3-Cut
celery into 2-inch segments and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
