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This is a superb showstopper that deserves center stage at your next simcha.
Yield: 45 Canapes
1 package store-bought spring roll wrappers
cooking spray
oven-safe spoons, such as stainless steel or ceramic
1 ripe avocado
1 tablespoon lemon juice
1/4 cup oil or mayonnaise
1 red onion, finely chopped
dash of black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 can pink salmon
1 can tuna
1/2 red onion (diced)
3–4 tablespoons mayonnaise
onion powder (to taste)
garlic powder (to taste)
black pepper (to taste)
1 package frozen green baby lima beans (16 ounces/450 grams)
3–5 hard-boiled eggs
2 large onions
oil, for sautéing
1 tablespoon mayonnaise
2 tablespoons ground walnuts
salt, to taste
pepper, to taste
1 can tuna
2–3 tablespoons mayonnaise
1 stalk celery (finely diced)
1 sour pickle (diced)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Lightly spray a spoon with oil and place one wrapper onto it. Spray the bottom part of a second spoon and place it on the wrapper, over the first spoon. Press down gently and with a knife cut around the spoon. Place the spoons and wrapper on a lined baking tray.
Repeat with all the wrappers. Bake for approximately 10 minutes. Remove from oven and leave to cool. (Caution: Spoons will be very hot.)
Fill a piping bag with filling of your choice (see below), pipe a swirl onto the spoon and garnish.
Peel avocado, remove pit, and cut into chunks. Blend with the remaining ingredients until smooth
Sauté onions in oil and remove with a slotted spoon. Cook lima beans and drain. Blend all ingredients with hand blender.
Combine all ingredients.
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please add the salmon spread recipe.