1 ½ cups fresh crab meat, liquid squeezed out & picked over for shells & cartilage (375ml)
½ cup whipped cream cheese, at room temperature ( 125ml)
2 chives minced
Salt to taste
Freshly ground white pepper to taste
1 tablespoon cognac (15ml)
½ pound smoked salmon, in 12 thin slices
In a glass bowl pour in some cognac, crab meat, cream cheese, chives, salt and pepper and mix.
Place a dollop of crab mix on a slice of salmon. Roll up and set on a baking tray. Cover with plastic wrap and place in refrigerator.
Yields: 12 appetizers