Salmon Endive Canapes (makes around 18)

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Huge success over Christmas and New Year and everyone, young and old, loved them. This recipe combines two types of salmon – poached and smoked – lemon juice, mayonnaise and dill all mashed up and spread on endive leaves. Endives are perfect for certain canapes as they don’t go soggy. I try and use the middle to smaller size leaves and use the bigger ones in a salad. Decorate with a few capers if you want.

6 oz fresh salmon – skinned

Juice of 1 lemon

1 tbsp. olive oil

Salt and freshly ground black pepper

3 oz. smoked salmon

1 x shallot – finely chopped

2 tbsp. mayonnaise

1 tbsp. dill – finely chopped and some extra for optional garnish

2 – 3 endives – discard outer leaves

Capers for decoration – optional

Place the salmon on a piece of aluminum foil in a metal baking dish. Pour over juice of 1/2 a lemon and the olive oil and season with salt and pepper. Make a parcel out of the foil and cook in the oven for 15 minutes or so until salmon is cooked to your liking.

Drain salmon, leave to cool then flake into a bowl.

Cut smoked salmon into small pieces and add to cool, flaked salmon along with the mayonnaise, the rest of the lemon juice and dill and mix gently together.

Spoon the salmon mixture onto the endive leaves and serve, decorated with capers/chopped dill (optional)

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Catharine’s Brunch (per serving)

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Staying with friends and lingering over a late breakfast is a rare treat. Catharine served us this versatile dish – can be a healthy dish for brunch if you add scrambled eggs, a dinner party appetizer or a light lunch. The dressing is a kind of mayonnaise but so easy to make unlike real mayonnaise where the oil has to be dripped in slowly and there is the possibility of curdling.

I am giving the ingredients per person:

Handful of arugula

2 slices of smoked salmon – cut into small pieces

1/2 an avocado – diced

Compose the ingredients on a plate

Dressing (makes more than needed)

1 egg yolk

1 tbsp. white wine vinegar

1 tbsp. coarse mustard

2 pinches sugar

5 fl. oz olive oil

Whisk egg yolk, vinegar, mustard and sugar together then add the oil a little at a time and continue whisking all the while.

Put little blobs of dressing around the plate.

Smoked Salmon and Avocado ‘Sandwich’ (4)

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Perfect as an appetizer for a dinner party. Looks good, tastes good, no cooking and if you want to you could maybe substitute store bought guacamole. The most fiddly bit is cutting the smoked salmon into circles.

Take 1 ripe avocado and mash it with a fork. Add 1/2 tbsp. freshly squeezed lemon juice, 1 tbsp. finely chopped shallot, salt and freshly ground black pepper.

Using a smallish cookie cutter, cut 8 small circles of smoked salmon. Sandwich 1 tbsp. avocado mixture between the salmon circles.