Traditional recipes

Smoked salmon amuse bouche recipe

Smoked salmon amuse bouche recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Fish starters
  • Salmon starters
  • Smoked salmon starters

An elegant bite-sized hors d'oeuvre, which will be welcomed at any dinner party. You can also serve the salmon on top of crostini, if desired.

58 people made this

IngredientsServes: 6

  • 1 tablespoon horseradish sauce
  • 1 teaspoon lemon juice
  • 200ml double cream
  • 3 slices smoked salmon
  • 6 capers or parsley for garnish
  • salt and pepper to taste

MethodPrep:10min ›Ready in:10min

  1. Cut smoked salmon into 12 small rectangles that will fit on starter spoons. Set aside.
  2. Whip the cream with an electric mixer and then add the horseradish, lemon juice, salt and pepper. Spread this mixture into the spoons, then top with salmon.
  3. Add some of the cream mixture, then the salmon again and top with a little bit of horseradish sauce. Decorate with a caper or sprinkle with chopped parsley.

Recently viewed

Reviews & ratingsAverage global rating:(6)



Kitchenware


Ingredients

  • 1 cooked beet
  • 2 tablespoons of fresh cream
  • 1 bunch of fresh coriander
  • 150 g of smoked salmon (or smoked duck breast)
  • 1 cucumber

A bite of Zingy Nirvana

You really have to take your time with this starter and savour the explosion of flavours taking place with each bite. None wants to play second fiddle, so you’ll just have to take it all in bit by bit, and all at once!

But wait, before you get a sensory overload, don’t forget the parmesan shavings! The parmesan is just what you need to make all the flavours play nice with its calm, tangy creaminess. Just what’s needed to bring you back down to earth, to a place of zen-like contentment. Only to have you dying for the next mouthful!


The Benefits of Smoked Salmon and Goat Cheese hors d’oeuvres

I am sure we all know the benefits of eating fatty fish such as salmon, but in most recipes that feature smoked salmon, cream cheese is used. However in these cucumber bites, I have chosen to use goat cheese instead. Opting to use goat cheese means more than 80 fewer calories than traditional cream cheese per 100 gram serving. Goat cheese also contains fewer carbohydrates, less fat and more protein then cream cheese. Pair all of these pluses with the phenomenally rich, creamy flavor of goat cheese and why wouldn’t you make the switch.


Smoked Salmon on Black Sesame Crisps

These beautiful crisps are topped with chive blossoms I buy at my local Asian market..

Thomas Keller serves these at The French Laundry as an Amuse Bouche. They are fancier there because he quickly wraps the crisps (before they crisp up) into cones around cornet molds and fills them with salmon. The recipe comes from his The French Laundry Cookbook. I have simplified and altered it slightly.

I’ve reduced the baking temperature from 400° to 375° because they were browning too quickly. I’ve also made them a little bit smaller so they are easier to eat.

Here I top them with Keller’s smoked salmon topping, but they are also great topped with guacamole and a small shrimp and chopped cucumber with shallot and chives and shrimp or crab with a dollop of crème fraiche.

I like to make the crisps a day ahead (or several days and freeze) and prepare the smoked salmon spread ahead and refrigerate. I often bring them to parties and top them at the party before serving. They not only look fantastic, they always elicit fun conversation—What are these? What’s in them? Who made them? And always—they are delicious!

SMOKED SALMON ON BLACK SESAME CRISPS

Crisps
9 tablespoons all-purpose flour
4 teaspoons sugar
1 teaspoon kosher salt
2 chilled large egg whites
8 tablespoons (1 stick) unsalted butter, at room temperature
Black sesame seeds, for topping

Topping
8 ounces sliced smoked salmon, finely chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped chives, plus a few snipped, for garnish
½ teaspoon finely grated lemon zest
Freshly ground pepper
1 cup crème fraîche

Drop small spoonfuls of dough 3-inches apart onto parchment.

Use a small spreader to spread into 1 1/2-inch rounds. Sprinkle with black sesame seeds.

Baked crisps will be brown around the edges and there will be lots of melted butter.

1. To make Crisps: Arrange 2 trays in upper and lower part of oven and preheat to 375°F. Line 2 rimmed baking sheets with parchment paper.

2. In a medium bowl, with a small whisk, whisk the flour with the sugar and salt. Switch to a wooden spoon and stir the egg whites until a smooth dough forms. Stir in the butter until it is completely incorporated, and the dough is smooth and creamy.

3. Spoon 1 heaping teaspoon of the batter 3-inches apart on the prepared baking sheets. Using a small round spreader, spread to 1 1/2 -inch rounds. They do not have to be even or all the same size. It won’t matter. Sprinkle with the sesame seeds.

4. Bake for 10 to 15 minutes, shifting the sheets from top to bottom after 5 minutes, until they are golden brown. The centers will be lighter brown than the edges, but you want them to be nicely browned. The rounds will shift around the sheet while they bake and be very greasy. Do not be concerned. They will firm up while they cool. Remove to racks to cool completely

To make ahead: Crisps can be stored at room temperature overnight. They also may be frozen.

5. To make topping: In a small bowl, stir the salmon, shallot, chives and lemon zest together. Season with pepper, to taste. If the mixture will not hold together when pressed with your fingertips, drizzle with a tiny bit of olive oil.

To make ahead: Salmon may be refrigerated overnight.

6. To serve: Spoon the salmon onto the crisps and top with a dollop of crème fraîche and a couple of snipped chives. Serve right away.


Dishes for Canapés, Starters and Amuse-Bouches

Take a look at the various images below and you get a good idea of the various ways you can serve appetisers and amuse-bouches. But here is a sample list:

  • trays
  • wooden boards
  • small, tiny bowls
  • tasting/cradle spoons
  • Chinese soup spoons
  • shot glasses of all shapes
  • small wine glasses
  • champagne saucers

At my parties, we always feed the kids first, so canapés have an added purpose!


Smoked Salmon Crostini

I adore salmon. In fact, I hadn’t realized how many salmon recipes I actually had on my own blog until I did a quick search. I suppose living in Portland, Oregon, has spoiled me. I also love little appetizers that can be enjoyed in two attractive bites or shoved entirely in my mouth when no one is looking. I love these little crostinis because they really couldn’t be easier to make, but they’re just so darn pretty! Doesn’t garnish make everything better?

SMOKED SALMON CROSTINI!
Love it? Pin it to your APPETIZER board to SAVE it!
Follow Real Housemoms on Pinterest for more great recipes!

I modeled this recipe after my smoked salmon dip which is the food equivalent to crack, in my opinion. Seriously, don’t put that stuff in front of me because I will shock and awe everyone around me when they see how much salmon dip I can consume. Similar to my dip, this recipe has cream cheese, fresh dill, a little kick from fresh jalapeno, and lemon juice. If you’re eating salmon, you must have lemon and dill. That’s just a fact. Don’t even try arguing with me. I also do love me some capers with fish. All the flavors blend together oh-so-perfectly.

Aren’t they pretty? Now imagine yourself walking around your holiday party passing these out. I guarantee your guests will be fighting over them.

Wanna know a secret? As soon as I finished photographing these, I ate every single last one of them. Not ashamed. Not one bit. In fact, its been a few hours since I devoured them and I’m starting to crave more. That’s how wonderful they are.


1- In a food processor, add the avocados, lime juice, salt, pepper and chili powder. Mix until smooth and reserve in a bowl on the side.

2- In a food processor, add the smoked salmon, cream cheese and dill. Mix until it makes a sort of paste. Reserve on the side as well.

3- Add the avocado mousse in a piping bag and pour it into each verrine. Then top with a layer of the smoked salmon mousse. You can add the smoked salmon layer with a piping bag as well or with a spoon, just be careful not to stain the glass. Decorate with some salmon roe and dill and your fancy amuse bouche is ready!

The best part of making verrines is to be creative so don’t hesitate to create more layers or add different textures as it will only make them even more delicious. This is an amazing culinary experience for your guests and also a great way to impress without doing much work!

I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.

For more recipes and French food, follow me on Facebook, Twitter , Pinterest , Google+ and Instagram


Master The Pre-Dinner Nibble With A Salmon Appetizer

One of the biggest challenges host and hostess's face during dinner or a luncheon is keeping people eating at the right place. If you give too much food at the wrong time, you will end up with wasted dishes at the end of the night and if you don’t serve enough, you will leave your guest feeling unsatisfied. One of the main areas that parties go wrong is during the appetizer portion of the meal. A lot of host and hostess serve double or triple the amount of food during this portion and then come to find that their guests are no longer hungry when the main meal is served.

To start, you need to know what is appetizer and what is a meal course. An appetizer is not meant to satiate, but rather to give your guest a taste of what is to come. This course also serves to help soak up any drinks from cocktails and to give something for your guests to nibble on while the rest of the visitors arrive. An appetizer sampler should merely take the edge off of your guest's hunger and stroke their taste buds into a frenzy for the full courses ahead.

Keep in mind that most of your guests will come prepared to eat, so that means they will be hungry when they arrive. It is not often that everyone will arrive on time or that a meal will be served at exactly the time you planned. To give your early guest something to curb their hunger but not fill their bellies, seafood is a great option. If you are looking for seafood appetizer ideas, we have plenty to offer, such as our classic smoked salmon appetizer cream cheese. Just remember, serve small portions for your pre-dinner nibbles so that you don’t spoil anyone’s appetite. Make small portions, one or two bites per portion at most.


Salmon, apple and dill amuse bouche…and a touch of green.

The regulars here on Myfrenchkitchen will by now know how much I love an apéro(apéritif), or amuse bouche, or the spanish tapas.. On weekends it is standard practice in our home to have a glass of wine before dinner with an apéro. I hope one day in heaven there will be some apéros awaiting me on weekends- that and good coffee-or else I will take my business elsewhere…

As all the regulars will alos know, is that everything on Myfrenchkitchen is simple, as these salmon amuses bouches clearly show. The only requisite is “l’envie”, the desire to make it and enjoy it.

  1. Cut 140 g smoked salmon into thin strips, about 2cm wide. If possible, use wild salmon, which is much stronger in flavour. If you have your own gravlax that you made, all the better. Wash and cut green 1 large Granny Smith apple(unpeeled) into matchtsticks. Drizzle liberally with freshly squeezed lemon juice .
  2. Wash a few branches of fresh dill .
  3. Roll about 5 matchsticks of apple and a tiny branch of dill in a strip of salmon.
  4. Arrange on a platter, sprinkle with freshly milled pepper and decorate with lemon slices, dill flowers and serve with cold white wine, rosé, sparkling wine or champagne.
  5. One large Granny Smith apple and 140g smoked salmon (4 slices) make about 14 amuse bouche.Provide for 3 – 4 helpings per person if it is the only apéritif served.

Pincée de fleur de sel:

  • Use fresh fennel or fresh chertvil instead of dill.
  • Add a dollop of sour cream or crème fraìche when rolling the salmon.
  • Serve with a bowl of mayonniase or crème fraîche as an accompanying dip.
  • Use other fruits in season and use smoked ham instead of salmon.

Since we are in the greens today…the hydrangeas are beautiful at the moment with nuances of green and salmon. Two Granny smith apples complete the picture in the barn.

..Green is one of the colours I love for setting tables outside. And blue. And red. And of course white. And ochre. Well, for that matter, all colours! I have a few things here at Coin Perdu which we often use for dining on the terrace in summer: rustic green rimmed glasses, old bottles, green fun plates, green banana lreaf bowls, green pottery bowls..

..Some small wild apples live in harmony with berries and egglantine rosehips..

..the birds don’t shy away from digging into the small wild apples..

..and neither do the horses..

..when going through my artwork in search of painted apples, I realized I have almost nothing. I had to rectify that immediately with a sketch. Green is a difficult colour. So many shades of it in nature. The challenge lies in creating your own green from yellows and blues with touches of reds and purples. That way you get much richer and interesting greens than the greens directly from the tube.