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Archive for the ‘to snack on’ Category

It has just come to my attention that I owed you guys a blog post from a loooooong time ago. It was mentioned on one of those ToDo type of posts, and I’d totally forgotten about this.

Smiley salmon eggs

Smiley salmon eggs

This is one of my to-go appetizers. Super easy to make, and really yummy. No cooking involved (unless you want to make it complicated).

The ingredients are pretty straightforward:

  • Smoked salmon.
  • Salmon roe – buy it at an Asian supermarket and it will be much cheaper that way.
  • Sour cream – you can substitute for creme fraiche and it will probably be better.
  • Chopped chives – optional, they’re mostly a garnish.
  • Some sort of thin bread like base. I like to buy a baguette and slice it thinly. Blinis will work as long as they have the right consistency to hold them together. I once made mini pancakes omitting the sugar in the batter and adding dried onions and chopped chives – they pancakes were great, but their flavor didn’t really shine through the strong salmon flavor, so probably not worth the effort.

And the one and only step is to assemble them. Trying to make them pretty.

Version one of the canapes

Version one of the canapes

My way goes: bread -> Smoked salmon on top -> blob of sour cream -> salmon roe on top of that -> sprinkle with chopped dill.

These are not small dainty one bite creatures; but rather two bite make-sure-the-cream-doesn’t-slide-off yummy pieces of salty salmony heaven. Or if you don’t care about looking graceful you can stuff the whole thing in your mouth. I’ve been known to do it with leftovers.

Depending on how much smoked salmon you have, it might not be enough to use up the whole bottle of roe, so you can make more just with the rest of the ingredients. They’ll be delicious either way – I just like how the bright salty pop of the roe in your mouth complements the smoked salmon.

Variations on a salmon theme

Variations on a salmon theme

Though if you go for version 2, don’t make the same mistake I did in keeping the size of the bread the same as for version 1. These should be smaller – one bite.

These little canapes are also fun to assemble with friends, conveyor line style. One person takes care of cutting up the smoked salmon, another spoons the cream, someone else spoons the roe, and a last person to sprinkle the dill and eat those that don’t look so pretty. Just make sure that last person is you.

Salmon and salmon canapes

Salmon and salmon canapes

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It tastes much better than it looks

It tastes much better than it looks

Sorry for the crappy photo, but it was the best out of all I too. I’ve been making this every week for the last month or so, since eggplants started showing up in our CSA box (don’t ask, I know it’s not in season here yet; it’s not something I’m very happy about but I certainly enjoy eating something other than kale and potatoes).

Great solution to not knowing what to do with an eggplant, easy and fast – well, if you don’t take into account the 45 mins the thing has to bake in the oven, but it’s not as if you have to babysit it through that.

Eggplants confuse me. I really love them but I don’t know how to make them. Either I end up using a lot of oil to cook them, or they end up in a pot as part of a vegetable stew a make which is a mixture between French ratatouille and Spanish pisto. This is much better! Unless you were already thinking of using the eggplant for something else…

Last year I tried making hummus. It’s supposed to be easy, doesn’t require cooking (if you go the canned chickpeas way), and would be really cool for when my friends came over as appetizer. It was a disaster. Disgusting. Vomit inducing. Had to be thrown out. I think I just HATE tahini. Which is weird because I normally like the hummus I eat in restaurants and so on, but I could not stand the tahini flavour, which dominated anything else that might have been going on in that repulsive concoction.

I was reading Fat Free Vegan Kitchen’s post on her baba ganoush, not really paying much attention, just enjoying the pretty pictures when I came across this: When I first started making it, I used 3 tablespoons of tahini, but I’ve managed to work my way down to using only about a tablespoon.” Mh, interesting. A recipe that has had the tahini scaled back to 1/3 of what it originally was. Sounds promising. Specially as I remember that what I had tried to do involve tahini in amounts of fractions of a CUP. Using eggplant instead of chickpeas was another big plus – I’ve never liked chickpeas to begin with (how I like hummus is a mystery to me).

I think that making this every single time I have gotten my hands on an eggplant should speak volumes as to how it came out.

Oh, I forgot: 1 Tbsp of freshly ground cumin. The rest of the stuff in the same amounts she gives (though I use one heaping teaspoon of garlic paste instead of fresh cloves because its easier and I like me some garlic stuff – there be no vampire kissing in this house).

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