Tag Archives: appetizer
Salmon with creamy cilantro canapé can be made in many different ways: such as using mayonnaise or soy yogurt for a dairy free version and a bit healthier version, tortillas or baguette for a base and etc. Either way, the taste is very unique and refreshing. Ideal for garden parties, kid’s birthday, light dinner for two… Salmon is a popular choice due to its versatility. It can be grilled, baked, pan-fried, deep-fried or poached and pairs well with many flavours. It is excellent poached and served with hollandaise sauce, or deep-fried as tempura and cooked with Asian flavours such as soy, sesame, chilli and ginger. Cooked whole or as sandwiched whole fillets, salmon is a good fish to use when catering for large numbers.
A fingerling potato is a small, stubby, finger-shaped type of potato which may be any heritage potato cultivars. Fingerlings are varieties that naturally grow small and narrow. They are fully mature when harvested and are not to be confused with new potatoes. Popular fingerling potatoes include the yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian. Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads. Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt, lemon juice, and olive oil.
These attractive miniature baked potatoes are packed with flavour and can be eaten with the fingers. They provide an economical and unusual way of starting off an informal supper party. Despite this humble tuber’s popularity, shoppers have generally been offered very little choice about what types of potato to choose from. Supermarkets and some farmers’ markets are increasing their range of old and new potato varieties, with myriad tastes and textures. Whichever you buy, they should be firm and well-shaped with no eyes or green patches.
Smoked salmon roulade is perfect dish for make the most of a small amount of smoked salmon. Smoked salmon is a popular ingredient in canapés, often combined with cream cheese and lemon juice, or “bulked out” with other fish.
In North America, smoked salmon is often sliced very thinly and served on bread with cream cheese or with sliced red onion, lemon and capers. In British Columbia smoked salmon may also be fillets or nuggets, including hickory-smoked varieties and candied salmon (smoked and honey-glazed, also known as “Indian candy”).
In Europe, smoked salmon may be found thinly sliced or in thicker fillets (such as “tsar fillet”) or sold as chopped “scraps” for use in cooking. It is often used in pâtés, quiches and pasta sauces. Scrambled eggs with smoked salmon mixed in is another popular dish. Smoked salmon salad is a strong-flavored salad, with ingredients such as iceberg lettuce, boiled eggs, tomato, olives, capers and leeks, and with flavored yogurt as a condiment.
Crab meat cakes is definitely one recipe for young members of the family who like flavourful fish cakes. They may even help you make some fish-shaped cakes. There are more than 4000 species crab, a crustacean notable for its sideways walk, claws and armoured shell. Crab claws yield sweet, dense white meat similar to lobster meat, while the flesh from under the hard upper shell is soft, rich and brown. Crab liver is considered a delicacy. Male crabs tend to have larger claws and more white meat. However, the females sometimes contain coral – a flavoursome red roe. Fresh crabs should feel heavy for their size. You can buy a crab live and boil it yourself; alternatively, ask your fishmonger to kill it for you, or buy it ready-cooked. If buying cooked crab meat, it’s much easier to buy it already out of its shell. Hand-picked crab meat consistently has the best flavour. Cooked crab meat can be bought in cans too, but the flavour is not as good as that of fresh crab meat.