This is another canape that I made at the weekend, and I have been asked for the recipe since : ) much healthier than usual falafels (which I love), I got it from 101 cookbooks. I hadn't cooked with ground coriander for a while and it brought back memories of a wonderful Greek fish recipe I came across a few years ago... another time : )
Read the full recipe here
Showing posts with label canapes. Show all posts
Showing posts with label canapes. Show all posts
Thursday, 24 February 2011
Monday, 21 February 2011
Salmon, Beetroot and Orange Pate
I love making canapes- they can look beautiful and be a talking point at a party. This particular party at the weekend had a circus theme (we also watched the film "Butterfly Circus") and I wanted food that was colourful and witty.
One of the canapes I made was smoked salmon based- a lovely pink tinged pate on a bagel slice topped with a piece of smoked salmon and a dab of pistachio-green wasabi.
To make the pate:
240 g smoked salmon trimmings
one box cream cheese
one small beetroot + beetroot juice (you can also get a food colouring made entirely from concentrate beetroot juice)
zest of 1/8 orange (a tiny bit)
black pepper (freshly ground and to taste).
I marinaded the smoked salmon trimming overnight with the beetroot juice and the crushed beetroot, before blending it with all of the other ingredients. This would also be great without the wasabi but mixed with fresh dill and plenty of lemon zest.
To make the canape:
I cut multi seed bagels into 1/3 cm slices- this is more economic than crackers as, after all, it is just a mount for the yummy stuff! Slather the slice generously with pate, top with a piece of smoked salmon, half the size of the slice of bagel and add a dab of wasabi which will counteract the sweetness of the pate.
YUM YUM : )
One of the canapes I made was smoked salmon based- a lovely pink tinged pate on a bagel slice topped with a piece of smoked salmon and a dab of pistachio-green wasabi.
To make the pate:
240 g smoked salmon trimmings
one box cream cheese
one small beetroot + beetroot juice (you can also get a food colouring made entirely from concentrate beetroot juice)
zest of 1/8 orange (a tiny bit)
black pepper (freshly ground and to taste).
I marinaded the smoked salmon trimming overnight with the beetroot juice and the crushed beetroot, before blending it with all of the other ingredients. This would also be great without the wasabi but mixed with fresh dill and plenty of lemon zest.
To make the canape:
I cut multi seed bagels into 1/3 cm slices- this is more economic than crackers as, after all, it is just a mount for the yummy stuff! Slather the slice generously with pate, top with a piece of smoked salmon, half the size of the slice of bagel and add a dab of wasabi which will counteract the sweetness of the pate.
YUM YUM : )
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