Today I wanted to share with you three ideas for appetizers with cold smoked salmon.
Really easy to assemble, just a few ingredients, and takes only a bit patience on your part ;)
All you need is crepes (can be made up to two days ahead), thinly sliced smoked salmon, cream cheese, and chives.
If making crepes feel like too much work and effort to you, you can also roll the slices of smoked salmon into a rose (just loosely, evenly roll the slice of salmon, it will look like a rose one you set it up), and pipe with a pastry bag the cream cheese inside the rose.
Fish - I've heard so many people say, they don't like it. And then to admit that they never tasted it.
There are so many different types and tastes of fish, that one learns just by tasting, what are the favorite ones. I love salmon. Someone once asked me, to pick just one particular protein source, that I could eat the rest of my life every day. I picked salmon.
With this particular recipe I have made fish lovers out of former non-linkers. Kids as well as adults have enjoyed it. My favorite ways to eat it are for lunch with a side of a salad, for dinner with a side of sweet potato puree & veggies, I've also eaten the leftovers the next day cold with a side of a fresh fruit salad. So pretty much any way you like it! And it is so easy to make, even kids can put it into the oven!
If you don't enjoy the smell of fish in your kitchen, ask your local market to clean the fish ready for you. Bake the fish in a disposable alumni form, that you can just put in the trash as soon as the baking is done, or the meal is over.
For one file of salmon (whole half of the fish)
1 TBSP of salt
1/2 TBSP of black pepper
1 TBSP of cinnamon
1/2 TBSP of curry powder
Rub the spice mix into the flesh side of the fish
Bake the salmon for about 25-30 minutes at 180 C / 350 F until done.
And that's it!!
I hope you enjoy it!
The mushroom soup that I have made for years, is great, because you don't have to thicken it, if you control the ratio of mushrooms vs. liquid. That saves you time in the kitchen, when you don't have to cook the roux into your soup. So with few easy steps, you have a delicious meal, and it's also vegetarian and gluten free. I have used the mushroom soup both as an appetizer and a main course for lunch with some fresh bread.