Salmon Canapés

For Christmas Eve my family always eats a meal of appetizers–we save the big to-do for Christmas Day. This year I wanted to make something special. So I went on to epicurious.com to look up something to make. I combined two recipes to make this one. And it was definitely a success!

A canapé is an appetizer consisting of a bread or cracker base (in this case a fingerling potato), a savory spread, and is topped with a delicate meat, like veal, smoked salmon or caviar. They’re great little finger foods to serve at any party (like an upcoming New Year’s Eve part you might be planning…)

I used two different kinds of salmon. The lighter smoked chinook salmon had a milder taste, and the darker smoked sockeye salmon was stronger. I thought both were delicious in this recipe. This way you please any guest you serve.

Ingredients

About 16 fingerling potatoes

2 tablespoons olive oil, divided

1 1/2 tablespoons ground cumin

1/2 teaspoon salt

About 6 oz. goat cheese

1/2 tablespoon chopped cilantro, to taste

1/2 teaspoon dill, to taste

1/4 teaspoon salt, to taste

About 5 tablespoons freshly squeezed lemon juice, to taste

About 3 tablespoons rice milk for creaminess, depending on the relative dryness of the goat cheese

About 8 oz. smoked salmon (or lox), cut into 16 pieces

Directions

1.Cut the fingerling potatoes lengthwise in half.

2. Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil.

3. Combine 1 tablespoon olive oil, cumin and salt in large bowl. Add potatoes; toss to coat. Add more olive oil if needed. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.

4. Combine goat cheese, herbs, salt, lemon juice and rice milk. Mix and chill in the refrigerator if needed.

5. Arrange the roasted potatoes on a platter. Spread each one with some of the cheese mixture. Place on salmon piece on top. Serve and enjoy!



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Tags: , , , , , , , ,

Categories: Appetizer, Meat, Seafood, Snack

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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  1. Open Smoked Salmon Sandwich | Food Allergy Cooking - 11/14/2011

    […] sister and I made a batch of salmon canapes awhile ago. We had leftover goat cheese and smoked salmon, so we made these open sandwiches. They […]

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