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Super Smoked Salmon

April 2, 2010 By Leave a Comment

When you’re short of time, serve up smoked salmon. Appetisers make the perfect party food and salmon is always a visually attractive dish.

The photo above is fresh crusty bread with a small spoon of potato salad and topped with smoked salmon flaked over fresh salad leaves, then sprinkled with finely chopped celery and dill.

Smoked Salmon Sandwich

Make these just before serving so that the avocado doesn’t discolour.

Ingredients – Makes 12 – 16

  • soft butter
  • 6 – 8 thin slices light rye bread
  • 8oz/250g Smoked Salmon
  • Avocado
  • 150ml/half a pint good mayonnaise
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon lemon juice
  • Salt & freshly ground Black Pepper

Method

  • Peel and slice the avocado
  • Thinly butter the rye bread and cut each slice in half
  • Mix the mayonnaise, chives, lemon juice and seasoning together
  • Arrange 2 or 3 slices of avocado on each half of bread and arrange a slice of smoked salmon on top
  • Spoon the dressing over the top.
Filed Under: Antipasto, Featured, Fish & Seafood, Specials Tagged With:

Crostini with Mozzarella, Prosciutto and Anchovies

March 28, 2010 By Leave a Comment

Sunday Brunch is a pleasing way to start the day and I wanted something quick and easy while I chatted with friends over coffee.

What can be better than the old-fashioned toasted cheese sandwich?

In Italian, “crostini” means “little toasts,” and it is a very accurate description of the food. Crostini are made by thinly slicing bread, typically plain white bread, and toasting or grilling so that it becomes crispy. The crostini can be drizzled with olive oil and salt and served plain, or dressed with an assortment of toppings and used as appetizers or garnishes on foods like soups.

Ingredients

Loaf of Bread
40 Gr. Butter
100 Gr. Prosciutto
250 Gr. Mozzarella
4 Anchovies
Black pepper

Method

Cut the bread into 8 thin slices, arrange them on a baking sheet and cover with mozzarella slices.

Bake in hot over until the cheese has started to melt and then remove.

Arrange the ham slices on top of four crostini and return to the oven for about 10 minutes.

In the meantime, heat the butter in two separate pans.

Add the anchovies fillets to the butter in one of the pans and allow them to gently melt until creamy.

Grind black pepper in the other pan.

Pour the anchovy butter on the cheese crostini and the pepper butter on the ham crostini.

Serve hot!

Filed Under: Antipasto, Featured Tagged With: ,

Artichokes with Feta and Proscuitto

November 3, 2009 By Leave a Comment
Chopping Artichokes

Chop off the bottom stems and discard.

You don’t have to do much with artichokes except steam them and then toss them in a little olive oil or lemon juice.

Try this for an antipasto appetite teaser.

* 100g goats feta
* 6 (about 100g) slices prosciutto
* 1 x 280g btl whole marinated artichokes, drained, halved
* 1/4 cup firmly packed fresh mint leaves


Method

Cut feta into 3cm-wide slices and prosciutto lengthways into 1cm-wide slices.

Top each artichoke half with a feta slice and a mint leaf.

Wrap a prosciutto slice around each artichoke stack and season with pepper to serve.

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Asparagus with Paprika Mayonnaise

October 9, 2008 By Leave a Comment

Asparagus

Take 2 bunches green or purple asparagus, steam.

Paprika Mayonnaise
2 egg yolks, 1 tsp dijon mustard, 1 tbsp lemon juice, 1 cup olive oil, 1 tbsp ground paprika, Salt and pepper, to taste

Method
Place the olive oil and paprika in a small saucepan over low heat for 5 minutes or until warmed through. Remove from heat. Place the egg yolks and dijon mustard in a small food processor. Tilt the processor to one side slightly. With the motor running add the warm oil in a thin stream little by little to the egg yolks until all the oil has been added and the mayonnaise is thick. Add the lemon juice to thin the mayonnaise slightly, season to taste. Serve the mayonnaise with the warm asparagus.

Filed Under: Antipasto, Featured Tagged With:

Cucumber and Capers on Pumpernickel

April 11, 2008 By Leave a Comment

A Large Pile of Freshly Harvested Green Cucumbers

Freshly Harvested Green Cucumbers
Buy at AllPosters.com

My mother used to make these on small rounds of dry toast and thin slices of hard boiled egg as a garnish. I prefer to taste the caper and cucumber.

* small rounds of pumpernickel
* cucumber, sliced round
* extra virgin olive oil
* mild onion, sliced thinly
* caviar, seasoned with lemon
* capers

Drizzle a little olive oil over sliced cucumbers.
Separate onion into rings and place ring on each pumpernickel round. Place a slice of cucumber in each ring. Cover the cucumber with caviar, and garnish with capers.

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