canapes – TasteFood

Appetizers, Crostini, entertaining, Fish and Shellfish

Smoked Trout Pate

December 20, 2012November 28, 2014by Lynda Balslev5 Comments

Smoked Trout Pâté is the ideal recipe to have on hand for the holidays. Not only is it a snap to prepare, it’s versatile; elegant enough for a fancy party and simple enough for a fireside dinner. The ingredients are minimal and may be purchased in advance and stored in the refrigerator, ready to be blitzed at a moment’s notice or a surprise guest’s arrival. The smoky trout is fluffed and lightened with lemon and cream cheese, then crowned with crunchy toasted almonds and fresh chives. The flavor is so addictively good you might want to double up on the quantities, so you can make a separate stash for yourself.

Smoked Trout Pâté

Serve the pâté on baguette slices, pumpernickel rounds, or cubed pumpernickel bread. Don’t hold back on the almonds. Their nutty flavor and crunchy texture are what set these canapes apart. Smoked mackerel may be substituted for the trout. Makes about 2 cups.

Pâté:
8 ounces smoked trout (or mackerel), skin and any bones removed
6 ounces cream cheese, room temperature
1/4 cup grated onion with juices
1/4 cup fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper, plus extra for garnish
1/2 teaspoon Tabasco

Thinly sliced European-style pumpernickel squares, rounds or baguette slices
1/3 cup almonds, toasted, coarsely chopped
Chopped chives

Process all of the pâté ingredients in the bowl of a food processor until light and smooth. If too thick, add a little more lemon juice. Transfer to a bowl. To serve, smear on pumpernickel bread or baguette slices. Sprinkle with almonds and chives.

Appetizers, Christmas, Cooking for Your Health, Crostini, entertaining, Fish and Shellfish

Cooking for your Health: Smoked Salmon Tartare

November 25, 2012November 25, 2012by Lynda Balslev8 Comments

~ Smoked Salmon, Greek Yogurt, Lemon, Dill, Chives, Whole Grain Bread ~

Party food can be healthy, too. In fact, during the festive season, it’s important to have a few healthy recipes up our sleeves that are fancy enough to be invited to the holiday table while balancing the season’s excess. Smoked Salmon Tartare is a perfect multi-tasking appetizer: It has fresh, bold flavors, is rich in protein, B vitamins, and calcium and is low-fat to boot. It may be dressed up and served on brioche toasts, or kept more casual, presented on baguette slices, or, in this case, whole grain pumpernickel bread. Garnish it with fresh herbs and lemon, and don’t forget to pass the champagne – it’s the party season, after all.

Smoked Salmon Tartare

For best results, finely chop the salmon, onion and chives in similar minced size. I prefer to do this by hand with a knife, rather than use a food processor, which will often create a paste.

8 ounces smoked salmon, finely chopped
1/4 cup finely chopped red onion
2 tablespoons Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped dill
1 tablespoon finely chopped chives
Whole wheat or pumpernickel rounds
Sea salt
Freshly ground black pepper

Finely dice the smoked salmon. Transfer to a bowl. Fold in the onion, yogurt and lemon juice. Add the dill and chives and gently combine. Mound spoonfuls of the salmon on pumpernickel or whole wheat rounds. Sprinkle with sea salt (to taste) and freshly ground black pepper. Serve garnished with lemon segments.

Appetizers, entertaining, Fish and Shellfish, Parties

More Easy Holiday Party Food: Smoked Salmon Tartare

December 18, 2009July 31, 2014by Lynda Balslev2 Comments

Smoked salmon tartare is another easy holiday recipe for entertaining. Finely diced smoked salmon is tumbled with rich crème fraîche and moistened with fresh citrus juice. Red onion adds sweetness and crunch while chopped dill and chives brighten and freshen the tartare. If you are feeling extra-fancy, garnish the tartare with salmon roe and serve with champagne, and watch how this easy appetizer morphs into an elegant black-tie hors-d’oeuvre.

Smoked Salmon Tartare

Try to resist the urge to use a food processor for the salmon. The salmon should be small individual pieces rather than a puréed mixture.

Makes about 2 cups

1 pound smoked salmon
2 tablespoons finely minced red onion
1-2 tablespoons freshly squeezed lemon juice
1-2 tablespoons freshly squeezed lime juice
1 teaspoon finely grated lemon zest
1 teaspoon freshly ground black pepper
1 tablespoon crème fraîche or sour cream
2 tablespoons finely chopped fresh dill sprigs
2 tablespoons finely chopped fresh chive ends
Baguette slices
Endive leaves
Fresh dill

Finely chop the smoked salmon in 1/8 inch dice and transfer to a medium-sized bowl. Add red onion, lemon and lime juice, lemon zest and black pepper. Fold in crème fraîche. (The tartare should be moist, but not soupy.)
Tartare may be made up to 8 hours in advance to this point. Cover and refrigerate.
Before serving, gently stir in chopped dill and chives.
Serve tartare with baguette slices or endive leaves. Garnish with snipped dill sprigs.

Appetizers, entertaining, Fish and Shellfish, holiday, Parties

Easy Holiday Party Food: Smoked Trout Mousse Canapées

December 16, 2009July 31, 2014by Lynda Balslev5 Comments

This is another figurative little black dress in the holiday recipe department. Smoked trout mousse canapées are the perfect addition to your repertoire of go-to recipes for easy entertaining. They are effortless to make, delcious to eat and elegant to serve. The results are addictively good: Salty, smoky trout lightened with cream cheese and brightened with fresh lemon juice. Toasted almonds and fresh dill add final crunchy freshness and tip these hors d’oervres into the sublime category. Just like a little black dress, this recipe is classic, popular and unfailingly dependable during the festive party season.

Smoked Trout Mousse

The ingredients keep well in the refrigerator, so they can be purchased in advance and kept on hand for an upcoming party dish or unexpected holiday visitors.

Makes about 1 1/2 cups

8 ounces (250 g.) smoked trout (or bluefish), skin and any bones removed
4 ounces (125 g. ) cream cheese, room temperature
1 small onion, grated with juices
2 tablespoons freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon freshly ground black pepper
Dash of Tabasco

1/4 cup coarsely chopped toasted almonds
thinly sliced pumpernickel squares or sliced baguette

Garnish:
Dill sprigs
Fresh lemon slices, quartered

Combine all the ingredients except the almonds in bowl of food processor. Process until consistency is light and smooth. (If too thick, add additional lemon juice.) Transfer to serving bowl. Sprinkle with toasted almonds. Serve with thinly sliced pumpernickel squares or sliced baguette. Garnish with additional almonds, lemon slice and dill sprigs.